Play on Pesto

One of the easiest ways to jazz up veggies which might otherwise be a bit bland is to add fat… and flavor!

What better way to do that than to whip up your own signature Pesto creation?

Pesto alla genovese, the quintessential pesto recipe, is made with Genovese basil, coarse salt, garlic, Ligurian extra virgin olive oil, European pine nuts, and a grated cheese like Parmigiano Reggiano (1).

But what if you’re someone who prefers to avoid dairy?   Or maybe another nut is more interesting to you than pine nuts?  Perhaps you prefer a bit of bite in your blend?

The good news is there’s no wrong answer and whatever you prefer to throw into your Vitamix is fair game.

Arugula or spinach rather than 100% basil?  All good.

Less lemon and more garlic?  No problem.

Red or purple basil rather than green?   Perfection.

You’re the one eating the beautiful concoction you’re making, so your palate is the one which has the final say on what goes into the mix.

Get into the kitchen and play!

Click here for one of my favorites.

Save time in the kitchen by doubling up on the pesto and using half for a marinade and half for a sauce.  Simply leave the olive oil out of the marinade to avoid cooking this delicate fat with a low smoke point, and use the other ingredients for a 12 hr marinade for chicken.