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So, I actually made my own pesto yesterday, and I am officially calling it my very own recipe since I basically threw in what I had on hand. I stirred it into cooked pasta yesterday for a quick and easy dinner, alongside a small salad of garden veggies – yes, I’ve finally been able to pick my mini peppers, tomatoes and cucumbers. 🙂 All that’s left of my pesto is in this small container, but it’ll be enough for another pasta dish later today:

And here is the recipe – it only makes about 1/2 cup total (based on the amount of basil I had on hand):

Ingredients:

2 1/2 cups basil leaves (I used Thai basil)

1/4 cup nuts (I used equal parts walnuts, cashews and pecans)

1 tbsp chopped garlic (about 4  cloves)

1/4 tsp kosher salt

1/4 tsp freshly ground pepper

1/3 cup extra virgin olive oil

1/4 cup grated parmesan

Directions:

Place the nuts and garlic in the food processor and process for 20-30 seconds until everything has been chopped up. Add the basil, salt and pepper and process for another 30 seconds. Stream the olive oil through the tube while the food processor is running. Let it run until it’s at the consistency you like – I let mine go for about 1 minute and it came out thick and creamy (not runny). Scrape the sides, then add the cheese and let it run for another 30 seconds.

So easy!

Pesto can be used for a ton of different things. I like to add a couple of spoonfuls to a pot of cooked and drained pasta for a super quick dinner. It can be substituted for mayo or mustard on sandwiches or wraps. It can be used as pizza sauce. A dollop can be added to a small plate of olive oil to dip bread in. A spoonful can be added to cooked veggies to add some herby flavour; same goes for cooked rice, beans or any other grain (quinoa, etc.). There are a million uses for it and it’s so simple to make – the variations and possibilities are endless. Different nuts can be used, different basils or greens (I’ve seen it done with spinach, different cheeses. Go wild. 🙂

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