Basil is flourishing in our garden boxes, so it’s time to make pesto! Pesto is so easy to make! You can make it in a food processor, with or without nuts, change the cheeses, and make it red or green. Have fun experimenting!
Red Pesto
Ingredients
½ c. tightly packed sun dried tomatoes
½ c. packed basil leaves
1/3 c. toasted pecans
½ c. water
½ c. olive oil (or you can use avocado oil for a lighter taste)
½ c. grated Parmesan cheese or Manchego Cheese
2 TBL Fresh lime juice
Directions
1) Soak tomatoes in boiling water for 10-20 minutes, drain
2) Place all ingredients in your food processor and pulse until smooth
3) Season with salt and green pepper
4) Store in the fridge for a week or freeze.
Basic Pesto
Ingredients
½-3/4 c. toasted nuts (pine, walnuts, or pecans), optional
1 TBL minced garlic
½ -1 tsp salt
3 c. packed basil leaves (can also use half basil and half spinach)
½ c. Parmesan or Manchego, grated
1 c. olive oil (I do half water and half oil, or you can use avocado oil)
Directions
1) Place all but liquids in your food processor and blend until smooth
2) While the processor runs, pour in oil (or water/oil combo)
3) Store in the fridge for a week or freeze.
Pesto is GREAT for:
- Mixing in with soups (especially tomato)
- Topping turkey burgers or hamburgers instead of ketchup
- Topping tortillas with pesto, spinach, and feta for a pizza (brown in the oven)
- Mixing in with cooked green beans
- Topping salmon or other fish (last stage of grilling)
- Adding to chicken and tuna salads
- Mixing in with hummus
- Adding to pasta (wheat, rice, quinoa) or spaghetti squash
Enjoy!!