How to Make Pesto Out of (Almost) Anything

Name: How to Make Pesto Out of (Almost) Anything
Ingredients: . Something green (although these red pepper and sun-dried tomato pestos would beg to differ): This can be basil, parsley, chopped collard greens or mustard greens, steamed broccoli, chopped kale, kale stems (be sure too boil them until tender), chop; 2. Toasted nuts: This can be pine nuts, walnuts, almonds, pistachios, macadamia nuts, hazelnuts, pecans, pepitas, or sunflower seeds. Be sure the nuts are toasted, though, as this deepens their flavor. Use about 1/4 to 1/2 cup (if your pesto’s tast; 3. Grated cheese: Parmesan and pecorino Romano are a good bet here. You want it salty and sharp. Start with 1 cup of grated cheese and add more as desired. For vegan or dairy-free pesto, substitute nutritional yeast, and use about 1/4 cup.; 4. Garlic: One or two average-sized cloves will do for a mild garlic flavor, but you can use up to 4 if you love a raw garlic bite. If you go a little overboard and the pesto’s too garlicky, add a touch more cheese to neutralize.; 5. An acid: Fresh lemon juice is good here, but you can also use sherry vinegar or red wine vinegar—or a combination of all three. Use 1 to 3 tablespoons, depending on your desired flavor (taste as you go).; 7. Salt: Obviously—just season to taste.; 6. Olive oil: Use the good stuff here. You’ll need quite a bit, usually anywhere from 1/3 to 2/3 cup. You want the pesto’s texture to be, loose but still coarse (if you use a base like peas or edamame, the pesto will be thicker and more paste-lik; * Feel free to add anything “extra” into the mix. This includes: olives, anchovies, roasted garlic, preserved lemon, and capers. They’re completely optional, but if you like them, use ’em. Add a little bit, taste, and add more if necessary.

How to Make Pesto Out of (Almost) Anything was pinched from <a href="http://youvegottotastethis.myrecipes.com/2016/07/15/how-to-make-pesto-out-of-almost-anything/" target="_blank">youvegottotastethis.myrecipes.com.</a>

INGREDIENTS

•

. Something green (although these red pepper and sun-dried tomato pestos would beg to differ): This can be basil, parsley, chopped collard greens or mustard greens, steamed broccoli, chopped kale, kale stems (be sure too boil them until tender), chop

•

2. Toasted nuts: This can be pine nuts, walnuts, almonds, pistachios, macadamia nuts, hazelnuts, pecans, pepitas, or sunflower seeds. Be sure the nuts are toasted, though, as this deepens their flavor. Use about 1/4 to 1/2 cup (if your pesto’s tast

•

3. Grated cheese: Parmesan and pecorino Romano are a good bet here. You want it salty and sharp. Start with 1 cup of grated cheese and add more as desired. For vegan or dairy-free pesto, substitute nutritional yeast, and use about 1/4 cup.

•

4. Garlic: One or two average-sized cloves will do for a mild garlic flavor, but you can use up to 4 if you love a raw garlic bite. If you go a little overboard and the pesto’s too garlicky, add a touch more cheese to neutralize.

•

5. An acid: Fresh lemon juice is good here, but you can also use sherry vinegar or red wine vinegar—or a combination of all three. Use 1 to 3 tablespoons, depending on your desired flavor (taste as you go).

•

7. Salt: Obviously—just season to taste.

•

6. Olive oil: Use the good stuff here. You’ll need quite a bit, usually anywhere from 1/3 to 2/3 cup. You want the pesto’s texture to be, loose but still coarse (if you use a base like peas or edamame, the pesto will be thicker and more paste-lik

•

* Feel free to add anything “extra” into the mix. This includes: olives, anchovies, roasted garlic, preserved lemon, and capers. They’re completely optional, but if you like them, use ’em. Add a little bit, taste, and add more if necessary.

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