I could eat pesto 3 times a day. I shouldn't, but I could. It's rich and bright and gives you really bad breath. Traditional pesto includes basil, pine nuts, and pecorino romano cheese, just to name a few ingredients. Do you know how expensive pine nuts are? What about basil when it isn't in season? I do, and its more than a girl like me can afford but I refuse to live without pesto so I compromise and improvise. I learned that you can use other greens in lieu of basil and less expensive nuts to replace the pine nuts. I usually make it vegan which also saves me some money but i'll offer both versions of the recipe here.
Vegan Pesto, Improvised3 packed cups of spinach or arugula, or a combination of both
3 cloves garlic, chopped
1/2 cup walnut pieces
roughly 2 tablespoons of olive oil to bring it all together
2 heaping tablespoons of nutritional yeast
In a strong blender or food processor pulse together the greens, garlic, and nuts. Add the nutritional yeast and olive oil and blend until its a consistency that you like. I like mine less chunky and more smooth. If you like chunks, that's cool. Taste- adjust with salt and pepper if you desire.
If you eat dairy or just don't know what the hell nutritional yeast is then use this version.
Pesto, Improvised3 packed cups of spinach or arugula, or a combination of both
3 cloves garlic, chopped
1/2 cup walnut pieces
1/4 C parmesan cheese (shaved or shredded is fine)
roughly 2 tablespoons of olive oil to bring it all together
In a strong blender or food processor pulse together the greens, garlic, and nuts. Add the cheese and olive oil and blend until its a consistency that you like. Taste- adjust with salt and pepper.
Eat this on crackers, toss with pasta, dip carrots in it, dip your finger in it.
Enjoy!
