So versatile and easy to make. It keeps well and goes on pretty much anything. No matter if there’s no basil to be found, you can substitute arugula or spinach for basil or combine them all to make big (cheap) batches.
I enjoy pesto mixed into pasta with a bit of cheese on top, spread on bread for breakfast or a snack, mixed into soups (such as carrot ginger), combined with a vinaigrette or ceasar to make an unusual dressing, as a spread on sandwiches (especially BLTs), a dip for veggies (carrots especially), a sauce for fish, mixed into mashed potatoes for a side, etc. etc. Point is pesto has limitless potential.
Pesto Variations
5 c basil, arugula (will make it more bitter and peppery), spinach, or a mix
2 T – 1/4 c olive oil, depending on how oily you like it
1 T white miso paste, optional, but gives it a nice creamy, salty taste
1/2 c nuts (cashews go best with arugula because they’re a bit sweeter, walnuts go better with basil and spinach, I think pine nuts are nutritionally inferior and way too expensive)
2 large cloves garlic, roughly chopped
1 T lime or lemon juice (will help it retain the bright green color and not oxidize)
salt to taste, start with 1 t if using miso
Pulse greens in food processor until chopped up. This makes adding everything else easier and more consistent. Then add the oil, miso, nuts, garlic, and lime juice. Keep on until it forms a thick, uniform consistency. Taste and add salt if needed. Put on/in everything. It can be frozen for later use in glass containers as long as you fill the container to the top to minimize the chance of freezer burn.
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