Looking for a new way to use your herbs? A fresh take on pesto? Something you can serve with pasta, crusty bread, salad or all those wonderful heirloom tomatoes?
Try this nutty pesto recipe with a more complex flavor profile. I threw these ingredients in a blender as an experiment and boy was I pleased with the results!
The ratios looked like this:
~Overflowing handful of basil leaves (I used genovese and amethyst basil) ~Handful of oregano and sage leaves combined ~Handful of walnuts ~1/4 cup olive oil ~1/4 cup grapeseed oil (or use all olive oil – grapeseed oil adds another nutty dimension to the pesto) ~1/4 cup water ~8 cloves of garlic Salt and pepper to taste
Variations:
- Add 1/8 cup rice vinegar (garlic flavored is nice) or balsamic vinegar (white or red).
- Sprinkle in blue cheese crumbles.
- Top bruschetta with the pesto and then a tomato slice.
- Try tossing it with squash noodles or high fiber, Ezekiel fettuccine giving you 7 grams of fiber and 9 grams of protein in every whole gran serving! (Thanks Angel for the Ezekiel suggestion!)
