I love pesto! Why? Because it’s cheap, quick, easy, delicious and you don’t have to have any cooking skills whatsoever! It’s all about balance, not following a recipe. You can use whatever ingredients you have in the cupboard and I am sure it will still taste great.
It took me about 10 minutes to make this pesto using carrot tops from the local farmgate… which I got for free because they do not sell the carrots with their tops on… they usually get put in the compost. Not this bunch… straight into my tummy!!
I cannot be bothered cooking dinner tonight, so I am going to cook some gluten free pasta and stir this through it… gourmet!
Bunch of carrot tops – you could also use Kale, Rocket, Basil, Peas, Parsley, Mint, Broccoli, Spinach, Beetroot, Sundried Tomatoes. so.many.options.
Seeds or Nuts – I used sunflower seeds & hemp seeds, try using pepitas, cashews, walnuts, pine nuts, pistachios or almonds… the list is endless!
Garlic – I used dehydrated but fresh or minced works perfectly
Olive Oil – lots of it… just keep the bottle nearby
Pink Salt – I used one from the Murray River Basin
Nutritional Yeast – optional, I like to have the cheesy flavor in it
Add ‘greens’ to your food processor (or blender/nutribullet/chop them) until fine.
Add in garlic, salt, seeds/nuts and nutritional yeast if using and a squeeze of lemon juice. Start off with less of everything and add more as you taste. Pour in about half a cup of oil to start.
(Quantities of ingredients will vary depending on the size of the pesto you are making, just go with what looks/feels/tastes right.)
Blend until all ingredients have come together, have a little taste, add more of whatever you think it needs. You cannot overdo it with the oil (in my opinion). Once you have the consistency and taste how you like it… you’re done!
Now this may just be one of the most vague ‘recipes’ you have ever read. My aim is to teach you to cook using your gut instinct, rather than a step by step recipe with measured amounts- that’s not how I cook, it overwhelmes me having to follow strict instructions! Just wing it (just like I do with life ;)). You can’t go wrong when making pesto!
I like to add pesto to crackers, sandwiches, pasta, eggs or just eat it as a dip with carrots, cucumber and capsicum. Pop it in a jar, top with oil and it will keep in the fridge for weeks!!
Would love to hear what combinations you have tried and how you have used! Tag me in your pesto stories on Instagram @nunyara_living