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.
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