Traditionally, the pesto is made with basil, pine nuts, olive oil, parmesan cheese, garlic, salt and pepper. However, there are many delicious alternatives that you can make with other greens and cheese you have in your fridge. It’s good on pasta, on top of toast, or as a dip for your favorite veggies!
Ingredients:
- 2 cups basil
- 4-6 cloves of garlic, roughly chopped
- ⅓-½ cup olive oil
- ½ cup parmesan cheese
- 1 tsp salt
- 2 tsp freshly ground black pepper
- ¼-⅓ cup pine nuts
Directions:
Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.
Variations 1:
Ingredients:
- 2 cups greens of your choice (kale, chard, & spinach all work well) (you can also use a combination of greens & herbs)
- 4-6 cloves of garlic, roughly chopped
- ⅓-½ cup olive oil
- ½ cup parmesan cheese (or feta, asiago, ricotta salata, etc.)
- 1 tsp salt
- 2 tsp freshly ground black pepper
- ¼-⅓ cup nut or seed of your choice (ie. walnut, almond, sunflower seeds, pumpkin seeds, etc.)
Directions:
Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.
Variation 2:
Ingredients:
- 1 cup greens of your choice (kale, chard, spinach all work well) (you can also use a combination of greens)
- ½ cup basil
- 1 bunch cilantro
- 4-6 cloves of garlic, roughly chopped
- ½ cup olive oil
- Juice of 1 lemon
- ½ cup parmesan cheese
- 1 tsp salt
- 2 tsp freshly ground black pepper
- ¼-⅓ cup sunflower seeds or pepinas
Directions:
Place all ingredients in a blender or food processor and blend until smooth. If the pesto is too thick, slowly add 1 Tablespoon of water at a time until you have reached your desired consistency.