Makes:
4 portions
Prep Time:
Cooking Time:
Zero
Ingredients:
2 cups of firmly packed fresh greens
1/2 cup freshly toasted nuts
2 garlic cloves
1 pinch of salt and pepper
1/3 cup extra virgin olive oil
3/4 cup parmesan cheese grated (optional)
Instructions:
Wash your greens and add them to a food processor with no steams.
Toast your nuts lightly on a skillet over medium heat, stirring constantly.
Let it cool for 2 or 3 minutes then add it to the food processor.
Then add the garlic, salt and pepper and olive oil to the food processor.
Process until the desired consistency. This may take several rounds as the leaves go up the walls and you’ll have to stop and use a spatula to put them down until the leaves get really tiny.
If using the parmesan, add it after your pesto is ready and mix it gently by hand.
Enjoy as a sauce or spread over toast, sandwiches or pizza.
P.S.: Combinations Green + Nuts I’ve tried:
- Basil + Pines Nuts = Classic Pesto
- Basil + Almonds = Anna’s favorite
- Kale + Almonds = Super Food Pesto
- Spinach + Oregano + Walnuts
- African Blue Basil + Almonds
- Mint + Pistachio = Italian Pesto
- Baby Greens + Thyme + Lavender Buds + Pecorino = Pesto Provençal
- Arugula + Mint + Hazelnuts
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