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
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.