Pesto Two Ways: A Versatile Staple
Something I always like to keep in my refrigerator is fresh pesto. It is so versatile and makes putting a meal together really easy. Traditional pesto is made with basil and pine nuts (which tend to be really expensive). I like to change it up with these two recipes.
I usually throw in whatever nuts I have on hand. This time was walnuts and I also added a little lime. I put it on poached halibut and served it on top of whipped cauliflower with a caprese salad. Delish and super healthy! It's also really great on pasta or pizza instead of marinara sauce.
Walnut and Lime Pesto 1/4 cup walnuts 1 1/2 tablespoons chopped garlic (4 cloves) 2 1/2 cups fresh basil leaves, packed 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cups good olive oil 1/4 cup of fresh lime juice 1/2 cup freshly grated Parmesan
Place the walnuts and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the lime juice and olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top (so the basil doesn't brown). Makes 2 cups.
AND ... since I've been on a kale kick I thought it might be fun to make a kale pesto. Why not make something healthy even healthier? This recipe is vegan, gluten and dairy free.
This time I thought that cashews would be a nice mild addition and instead of olive oil, I used coconut water as a healthy alternative.
For lunch I spread it on homemade sourdough bread and grilled it with mozzarella cheese and fresh tomatoes. Really fresh and flavorful.
Kale Pesto 1/4 cup raw cashews 1 1/2 tablespoons chopped garlic (4 cloves) 1 cup fresh basil leaves, packed 2 cups kale, removed from stems and torn into pieces 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup coconut water
Place the cashews and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, kale, salt, and pepper. With the processor running, slowly pour the coconut water into the bowl through the feed tube and process until the pesto is thoroughly pureed. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top (so the basil doesn't brown). Makes 2 cups.
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