April 30, 2013

Pesto, 3 ways!

Pesto is a quick and delicious way to add flavour to any meal! There are countless ways to make it. All you need is some kind of nut, some kind of herb, a vegetable oil, unrefined sea salt or rock salt, and maybe some citrus juice and/or roasted garlic for flavour. Sometimes I like to mix in some leafy greens (such as kale, mustard greens, or dandelion greens) with whatever herb I'm using to save money (herbs are expensive!!) and add some extra nutrients and a touch of bitterness. Feel free to experiment, and if you come up with a new delicious creation, be sure to let me know!!

Here are some of my favorite ways to use pesto:
  • Mix it with some steamed or roasted veggies and cooked grains (soaked first of course!)
  • Make wraps out of blanched collard greens and fill them with hummus, pesto, and anything else you're in the mood for (lacto-fermented veggies, shredded raw veggies, cooked quinoa, etc.)
  • Mix it with a bit of bone broth, warm it up and pour it over cooked meat and roasted potatoes, yams or squash
  • Put it in omelettes or mash it up with soft-boiled pastured eggs

I am not going to give you specific amounts for the ingredients, sorry! ;) I couldn't even if I wanted to, because my pesto turns out different every time I make it, depending on what I'm in the mood for. Just add the ingredients in the suggested order and taste and adjust until it's just perfect!


Pesto #1: Classic Basil Pesto
Ingredients
  • Soaked and dehydrated pine nuts or walnuts
  • Tons of fresh basil (volume of basil will reduce quite a lot when you process it, so be generous!)
  • A bit of roasted garlic (sometimes I leave this out)
  • Fresh-squeezed lemon juice (optional, not usually in classic pesto but highly recommended)
  • Unrefined sea salt or rock salt, to taste
  • Organic extra-virgin olive oil - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto


Method

  1. Put nuts and basil in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
  2. Add garlic, salt and lemon juice; pulse until everything is mixed together. Taste and adjust these 3 flavours until they're just the way you like them.
  3. Add a drizzle of olive oil; pulse until mixed, taste, and adjust until it's the way you like it.
  4. Store in the fridge.


Pesto #2: Cilantro Lemon Pesto
Ingredients
  • Soaked and dehydrated pine nuts or walnuts
  • Tons of fresh cilantro (volume of cilantro will reduce quite a lot when you process it, so be generous!)
  • Plenty of fresh-squeezed lemon juice
  • Unrefined sea salt or rock salt, to taste
  • Organic extra-virgin olive oil - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto


Method

  1. Put nuts and cilantro in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
  2. Add salt and lemon juice; pulse until everything is mixed together. Taste and adjust these 2 flavours until they're just the way you like them.
  3. Add a drizzle of olive oil; pulse until mixed, taste, and adjust until it's the way you like it.
  4. Store in the fridge.


Pesto #3: Coconut Mint Pesto Adapted from Joyful Belly's Sunflower Seed & Coconut Mint Pesto.

Ingredients
  • Soaked, peeled and dehydrated almonds
  • Shredded coconut
  • Tons of fresh mint (volume of mint will reduce quite a lot when you process it, so be generous!)
  • Plenty of fresh-squeezed lime juice
  • Organic virgin coconut oil, gently melted over the stove if solidified - I usually add just enough for some flavour, but you can add more if you want a more "saucy" pesto
  • Unrefined sea salt or rock salt, to taste


Method

  1. Put nuts and coconut in a food processor and pulse a few times until mixed. Taste and adjust the ratio if necessary.
  2. Add mint and pulse until mixed. Taste and adjust the ratio if necessary.
  3. Add salt and lime juice; pulse until everything is mixed together. Taste and adjust these 2 flavours until they're just the way you like them.
  4. Add a drizzle of melted coconut oil; pulse until mixed, taste, and adjust until it's the way you like it.
  5. Store in the fridge. Coconut oil solidifies when it cools down, so you may want to warm up this pesto on the stove to liquify the coconut oil before using it.


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