Here's a new spin on PESTO:
¼ cup walnuts, pine nuts, or almond butter
2 shallots, peeled
¼ cup extra virgin olive oil
¼ cup veggie broth
4 cups greens (any combination of basil, Italian parsley, Chard, arugula, spring greens)
Process ingredients in a food processor or blend in a blender until finely minced. Too thick? Add extra veggie broth. Too much liquid? Keep adding greens! Feel free to make this pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!
What to do with this deliciously forgiving pesto? Mix it in a pasta salad like the one above, spread on a sandwich, mix with hot pasta and roasted veggies, spread on fish before baking, add to a baked white or sweet potato, use as a dip with tortilla chips or veggies. The possibilities are endless!
What to do with this deliciously forgiving pesto? Mix it in a pasta salad like the one above, spread on a sandwich, mix with hot pasta and roasted veggies, spread on fish before baking, add to a baked white or sweet potato, use as a dip with tortilla chips or veggies. The possibilities are endless!
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