Pesto is a Italian sauce used to make pasta, sandwich, and pizza to name a few. I personally do not like the store bought pesto as it does not taste fresh, so started making my own. I also add spinach for that extra dose of greens and nutrition.
This is by far Niki’s favorite Italian sauce. She loves pesto to the core. When she was in Elementary school 3 out of 5 days her lunch would be pesto pasta. The kids who ate lunch with her tasted this and loved it so much that I would make 2 boxes one for Niki and the other to share among her friends.
I would buy fresh basil from our local grocery store, once hubby planted the stem after using the leaves. To our surprise within a few weeks the plant was thriving. Yes, this is a feat for us as my hubby and I don’t have a green thumb. Since then every year around February when we buy basil from the store we plant the stem in our backyard and have an almost endless supply of basil throughout summer.
makes about 1 cup
- 2 cups basil, washed and dried
- ¼ cup baby spinach, washed and dried
- 4 tbsp pine nuts
- 2 tbsp walnuts
- 2 tsp lemon juice
- 4 tsp parmesan cheese, optional
- 2 cloves of garlic, chopped
- 1 tsp crushed black pepper
- Salt to taste
- ¼ -⅓ cup olive oil
Add the ingredients to a blender except olive oil.
Blend on low speed and start adding oil in a steady stream.
Once all the ingredients are incorporated and oil is mixed in it turns to a fine paste like consistency.
Store in a glass jar topped with 1-2 tsp of olive oil to prevent the pesto from browning. Pesto is now ready to be used as required.
Note: If you want a vegan pesto omit the cheese otherwise you may add.
Pesto can be frozen for 1-2 months. Thaw and use as required.
The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.
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