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.
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
If you want to use less oil, add warm water to replace some of the oil (but not all of it).
Toast the pine nuts in the oven or in a pan. Be careful not to let them burn! Let them cool down.
Roughly chop the garlic in the food processor.
Add the other ingredients to the food processor, except for the oliveoil, just add a bit for now to give the pesto some moisture.
Drizzle the olive oil into the food processor as it mixes the pesto and check the consistency. Add more olive oil as needed.
Salt and pepper to taste.
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.
It all started because I spotted fresh lasagna noodles at the local market. Then I loaded my basket with cheese, veg and extra protein (vegetarian) for the sauce. Sorted.
I’m pretty sure that one of the Lasagna rules is that you must cover the entire top the layered goodness with mozzarella. Not a flakey smattering of grated mozzarella, but a side-to-side, wall-to-wall coating. You should see nothing beneath the cheese. And then, add some freshly-grated parmesan as well.
* You can partially mash them in a food processor, then finish with a fork. If you use the food processor completely, the chickpeas get too mashed up. But since the food processor was then already used for the peas, I used it to chop the rest of the ingredients. Time saver!
475ml cooked or canned chickpeas
1 medium carrot (peeled and grated)
1 1/2 rib celery (finely chopped)
30ml red onion (finely chopped)
15-30ml mayonnaise (or vegan mayo)
15ml oregano (finely chopped (always use fresh if you have it!))
5ml parsley (finely chopped)
10ml green onions (finely chopped)
5ml soy sauce or tamari
salt + pepper (to taste)
grated cheese (top with (or use a soy/vegan alternative or none at all))
lettuce, spinach (top with)
No tuna or chickens were harmed in the preparation or consumption of this sandwich.
I like this in-between two slices of toasted whole wheat bread (or similar healthy bread) or you can use tortillas, pita bread or anything else sandwich-capable.
In a mixing bowl, mash the chickpeas with a fork*.
Add the remaining ingredients and stir until thoroughly mixed.
Spread on fresh buns or toast.
Top with cheese, lettuce, spinach or whatever suits your fancy.