Pesto comes to us from Genoa, Italy. Traditionally, it is made with pine nuts. Absolutely use them if you wish. This version calls for walnuts (rich in omega 3 fatty acids) or pepitas (rich in iron), both of which are less expensive than pine nuts. You can combine basil with other greens of choice such as arugula, spinach or kale (stems removed). Whether you want a chunky or creamy pesto is up to you, depending on how long you blend the ingredients. Enjoy pesto mixed into hot pasta, spread on toast, fish, or chicken, dolloped on vegetables or mixed in with eggs.
Recipe yields ~ 1 ¾ cups pesto and nutrition facts assume 3 Tablespoons per serving.
Ingredientes
Instructions
Notes
*You can combine basil with other greens of choice such as arugula, spinach or kale (stems removed). Combined, all greens should weigh 4 oz.
Kale Pesto version
- Kale - 2 cups packed, torn leaves, stems removed
- Basil - 1 cup packed fresh basil leaves
- Nuts - ½ cup chopped nuts like walnuts, almonds, pecans, hazelnuts, pepitas, pine nuts
- Parmesan - ⅓ cup grated parmesan cheese (optional)
- Oil - ¼ cup olive oil
- Garlic - 2 cloves
- Salt - ¼ teaspoon
- Water - 3-4 Tablespoons, as needed
Pea Pesto version
- Peas - 1 cup frozen
- Parsley - 1 bunch OR basil
- Lemon - 1, juiced
- Garlic - 2 cloves
- Olive_oil - 3 Tablespoons
- Walnuts - ¼ cup
- Salt - ½ teaspoon
- Pepper - ½ teaspoon to taste