Easy Peasy Pesto

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.

The Method

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.

Greens Nuts Cheese Oil Extras
2 cups ½ cup 1 cup ¼-½ cup 2-3 Tbsp
Basil Pine Nuts Parmesan Olive Oil Garlic
Arugula
Beet Greens
Beets
Broccoli
Carrot Tops
Cilantro
Collard Greens
Happy Rich
Lemon Balm
Kale
Mint
Mustard Greens
Peas
Pea Shoots
Radish Tops
Ramps
Spinach
Sorrel
Swiss Chard
Tomatillos
Almonds
Almond Butter
Cashews
Cashew Butter
Chickpeas (cooked)
Hazelnuts
Peanuts
Peanut Butter
Pecans
Pepitas
Pistachios
Sesame Seeds
Sunflower Seeds
Tahini
Walnuts
White beans (cooked)
Asiago
Cheddar
Gouda
Romano
Nutritional Yeast
Grapeseed Oil
Safflower Oil
Sunflower seed Oil
Water
Vegetable stock
Jalapenos
Lemon Juice
Lemon Zest
Lime Juice
Orange Juice
Poblano Peppers
sun-dried Tomatoes

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