I love Pesto!!! Basil, parsley, sundried tomatoes, spinach, kale, mint, thyme, cilantro, chard, … I can turn anything into a delicious pesto sauce. I use it on pasta, of course. Spaghetti, penne, fusilli, linguini, rotini, no matter the pasta you chose, it will be a success. I use it also as a sauce for sandwiches, pizzas or as a dressing for all kinds of salad. Green salad, rice salad, been salad, Quinoa salad…it goes with everything.
We all know the traditional Basil pesto. It’s a keeper! But good quality Basil is not always available for a reasonable price. That is why i like to substitute basil with other greens that are as yummy, and way cheaper. Arugula for example is always available at the grocery store. You can get organic packages for less than 5$, which will be enough for a pesto and a couple of salads.
In a food processor, pack:
– 1/4 cup fresh parsley
– 2 handful walnuts, or pistachio
– 2 TBs lemon juice
– 2 clove garlic
– 2 TBs nutritional yeast
– ½ cup Extra Virgin Olive Oil
– Sea Salt t taste
– Fill up the food processor of fresh Arugula (about 2 cups packed)
Blend all the ingredients until smooth and creamy. I usually use half of the oil then add more while blending.
You can freeze your pesto in ice molds. It’s very practical. I use 1 block for 1 person. Let it melt an hour before dinner and add some olive oil while mixing with your pasta.
If you don’t know how to prepare a traditional basil pesto, here’s a good recipe:
cups packed fresh basil
– 1/2 cup walnuts or pine nuts
– 2 chopped cloves garlic
– 1/2 cup extra-virgin olive oil
– Sea salt, to taste
– 1 tablespoon lemon juice
– 3 tablespoons nutritional yeast