Homemade Pesto
Do you know you can make Pesto with any greens? If you have restricted yourself to just basil, then move away from that and consider any greens you can fine. Homemade Pesto is one of the best green condiment that I always stock up for quick meal on busy days.
Ingredients
- 2 cups assorted greens (I used sage, cilantro, basil, baby kale, nasturtium, spinach)
- 1 garlic clove
- ⅓ cup grated Parmesan cheese
- ¼ cup walnut
- 1 tablespoon lemon juice (you can use zest too)
- salt to taste
- ⅓ cup extra virgin olive oil
Instructions
- Place everything in a food processor and run the processor until it all comes together. I like it the texture little course, but you can change as per your liking.
- Depending on the variety of greens and nuts you are using, you might need more or less oil.
- Once done, store in a clean dry glass jar. Pour little more oil on top.
Notes
10 ways to use Pesto
- Pasta - The most obvious and popular way to use pesto
- Risotto
- Gnocchi
- Layer on grilled meat or fish
- Marinate chicken with pesto and grill
- Use in Bread - Try this very delicious Pesto Pull Apart Bread
- Use in Focaccia
- As Pizza sauce
- Toss in your potato salad or any other salad dressing
- Add on your breakfast toast
Nutrition
Serving: 1gCalories: 268kcalCarbohydrates: 8gProtein: 6gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 19gCholesterol: 7mgSodium: 310mgFiber: 4gSugar: 1g