You know it’s summer when the basil is popping in the garden, and fresh pesto is in the works in the kitchen!
There’s nothing better than a dollop of pesto on sourdough with roasted peppers (or tomatoes) and mozzarella. Pro tip: make a double batch and freeze half for a surefire pick-me-up in the dead of winter.
Traditional pesto is made with basil, pine nuts, parmesan or romano cheese, garlic and olive oil. I’ve experimented with a few substitutions, and ended up with this go-to version. Substituting part spinach for the basil (not more than half) helps the pesto to not brown as quickly. Walnuts are my choice replacement for the pine nuts. I simply like their meaty texture better. For purists, though, you can simply stick with basil and pine nuts. The measurements remain the same.
I’m including a vegan version here, which is very similar to the original. You simply eliminate the cheese and add a little lemon juice to brighten the flavor. Adding a touch of nutritional yeast is optional.
ORIGINAL PESTO INGREDIENTS:
1 Cup basil leaves + 1 Cup spinach leaves (or 2 Cups basil leaves)
½ Cup parmesan cheese, grated
⅓ Cup walnuts (or pine nuts)
3 cloves garlic, smashed
½ Cup extra virgin olive oil
½ tsp coarse salt
Pepper to taste
VEGAN PESTO INGREDIENTS:
1 Cup basil leaves + 1 Cup spinach leaves (or 2 Cups basil leaves)
⅓ Cup walnuts (or pine nuts)
2 TBSP lemon juice
2 cloves garlic, smashed
½ Cup extra virgin olive oil
½ tsp coarse salt
Pepper to taste
2 tsp nutritional yeast (optional)
PREPARATION:
Place basil, spinach, walnuts, garlic, cheese (traditional) or lemon juice (vegan) in the bowl of a food processor and pulse a few times to combine.
Switch food processor to “on”, and slowly stream in olive oil until fully incorporated.
Add salt, pepper and nutritional yeast (vegan/optional) and stir. Taste, and adjust as desired.
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