Did you see what I did there? Pea-sy pesto. But this isn’t just pea pesto, this is a cheat sheet for how to make pesto out of almost anything.
For the easiest ever pesto pick a green, a nut butter, a cheese, some lemon juice and garlic. But you can be adventurous too – no need to stick to just one green, try peas and mint with happy rich.
All of the seeds and nuts will add a richer flavor if they are gently toasted first, as will the hot peppers and tomatillos.
Nut allergy? Use cooked chickpeas or white beans instead, or leave them out altogether. I’ve never tried it but I would imagine a cream cheese could take the place of the nuts too.
Vegan? Use nutritional yeast in place of the cheese.
Oil free? Use water or stock in place of the oil.
Need help choosing? Try mint with pistachios, garlic, lime juice, and the oil of your choosing, or beets, pecans, orange juice and grapeseed oil.
Choose your ingredients and put all except the oil in a food processor and pulse to blend. Slowly add enough oil/water/stock to reach the consistency you prefer. Taste and adjust.
|2 cups||½ cup||1 cup||¼-½ cup||2-3 Tbsp|
|Basil||Pine Nuts||Parmesan||Olive Oil||Garlic|
White beans (cooked)
Sunflower seed Oil