Tag Archives: olive oil

Pesto, in many different ways

Pesto, in many different ways

Serves 3
Prep time 10 minutes
Allergy Milk, Tree Nuts
Dietary Vegetarian
Meal type Appetizer, Dips, Lunch, Salad
Once again, I haven't really measured anything, but here is my hapless recipe for delicious arugula pesto that you can use with pasts, on sandwiches or as a dip.

Ingredients

  • 1 handful pine nuts
  • 1-2 clove garlic
  • a few handful arugula
  • 1/2 cup parmesan (adjust to taste)
  • 1/2 cup mild/light olive oil (adjust to consistency)
  • salt + pepper

Note

If you want to use less oil, add warm water to replace some of the oil (but not all of it).

Directions

Step 1 Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Step 2 Roughly chop the garlic in the food processor.
Step 3 Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Step 4
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Step 5 Salt and pepper to taste.
Step 6 On the first day, I used the pesto with some mushroom-filled ravioli. On the second day, I used in in veggie wraps. The wrap pictured contains arugula pesto, leftover rice, leafy greens, red pepper, cherry tomatoes, brown mushrooms and cheese.
Step 7
Nutrition

This post used to be called Arugula Pesto, but since I’ve added so many variations…I changed the title.

Let’s assume a constant of fresh basil, parmesan cheese*, garlic, salt + pepper. So, here are more combinations:

Fresh spinach, roasted pumpkin seeds and pine nuts

Fresh spinach, roasted pistachios

Avocado, pine nuts

*Replace the parm with nutritional yeast or other suitable substitute to make these vegan.

Guacamole-Hummus Dip

avocado

avocado

Garlic

Garlic

chickpeas

chickpeas

guac-hummus

 

  • 2-4 cloves garlic*
  • 1 avocado
  • 1/2 – 1 can chickpeas* rinsed
  • lime, 1/2 – 1 for the juice*
  • lemon, juice from 1/3 of the lemon
  • olive oil, 2 tablespoons
  • 3 teaspoons cumin* (I love cumin)
  • 2-3 tablespoon* cilantro
  • 1/2-1 teaspoon chili flakes
  • salt + pepper*

* add to taste

  • In food processor, chop up the garlic.
  • Add avocado, chickpeas, half amounts of the citrus fruits + olive oil. Process until ingredients are just mixed.
  • Add remaining ingredients and remainder of citrus juices to taste.
  • Chill or eat right away.

Use as a dip for vegetables, tortilla chips or bread. Also used alongside salsa + sour cream for quesadillas, nachos or burritos.