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8.16.2012

greener pesto



i'm one of those people who doesn't like to eat the same thing twice, so i'm always changing up and adding to recipes. pesto is a really easy recipe to customize- i've seen all sorts of variations online- and tonight i tweaked ours by adding more greens to it. don't get me wrong, i love the simplicity and earthiness of pesto, but sometimes it gets a little boring.

greener pesto
ingredients:
1 cup blanched kale
1/2 cup blanched parsley
2 cups raw basil
1/3 cup raw pepitas
1/3 cup raw almonds
4 cloves fresh garlic
1/2 to 3/4 cup cold-pressed extra virgin olive oil*
1 teaspoon himalayan pink salt
a squeeze of lemon juice

*or sub 1 fresh avocado for the olive oil (or use 1/3 cup oil & 1/2 avocado!)

directions:
- add all ingredients except olive oil to a food processor or vita-mix and blend, adding the olive oil slowly as everything blends. if you use avocado you can just add it with all the ingredients at the beginning. that's it- so easy!!

tonight we mixed the pesto into red pepper linguine and have plenty extra for sandwich-spreading and veggie-dipping. if you're not going to use it within a day or so i would recommend storing it in the freezer in a closed glass jar, with olive oil covering the top of the pesto so it doesn't oxidize. then whenever you want some you can scoop out just what you need! this is a great way to add pesto flavor to dips and sauces in winter when fresh herbs are scarce.

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