Who doesn’t love pesto!
It’s easy to make, and can go with practically any western dish.
Pesto: greens + nuts + cheese + nuts + acid + oil
I rarely make pesto the traditional way using basil and pine nuts, because I don’t have them casually lying around, and I like to make things with what I have at home – so today its kale and walnuts! You can also use other greens like spinach, rocket, parsley, coriander, or even other types of basil (Thai, holy, etc), and whatever nuts you have lying around at home! From there, everything else is pretty much a pantry staple!
I keep my pesto on the paste-y side because this makes it more versatile, and I’ll thin it out as I go along depending on what I’m using it for. I just had as a topping for my egg-mayo sandwich, but you can also use it for salad dressings, sandwich spreads, pasta, etc!
Most importantly, remember that this is a really flexible recipe, so play around with quantities of the ingredients based on what you like or have on hand! My recipe below uses quite a lot of garlic because I’m a fan – but do adjust the ratios according to what you fancy!
⅓ cup walnuts
⅓ cup parmesan, finely grated
¼ cup extra-virgin olive oil
- In a food processor, blend the kale, nuts, garlic, parmesan until smooth. You can also use a pestle and mortar for this
- Stream in oil until you have reached your desired consistency
- Add in the lemon juice
- Season with freshly cracked black pepper