Here’s the pesto recipe that I use a lot.
It’s great to prepare it in advance so that you can quickly add it to any dish as needed.
Another thing that makes this pesto awesome is it’s an easy, tasty way to get in your greens for the day.
Traditional pesto uses fresh basil leaves, olive oil, cup pine nuts, garlic cloves, parmesan cheese, and a touch of salt.
If you have a significant amount of basil leaves (like 4 cups worth) the above is fine. But if you don’t and you don’t consume dairy, here’s an alternate.
Note: I didn’t add garlic or salt to my recipe. Perhaps I’ll try it and update this later.
2 cups spinach/kale (spinach is preferred. I find kale tastes too kale-y and goes off quicker)
1/4 cup olive oil
1/2 cup cashews
1 avocado (optional; for smoothness)
I mix everything up in my blendtec. I like to put in maybe 1/2 of the ingredients to get things started then add more as you go along. You may need to play with the consistency by adding more olive oil or water.
This goes great on noodles (I use these). I have yet to try it on some cauliflower rice.