Pesto, in many different ways
Print recipe| 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.