Did you know that you can make a variety of pesto? It’s not just limited to the classic basil and pine nut combo. Pesto is a blanket definition of a flavorful leaf crushed with some nuts, a hard cheese, olive oil and lemon. Using that as a base the possibilities are endless.
When I make pesto I don’t bother measuring. I just go by taste and texture. I dump everything in the food processor and 2 minutes later I have pesto I can use all week.
I use it in soups, on eggs, on pizza and of course in pasta. It’s good to have as a pantry staple to help you whip up something healthy and nutritious on the fly.
Get creative with your pesto and I want to see what you come up with!
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