honestly, what can't you do with pesto? from tossing in your pasta, drizzling over your roasted vegetables, dolloping onto your meat and spreading onto your sandwiches. you can also use it in your salads, with your meat and even as a marinade. traditionally, pesto typically consists of garlic, pine nuts, coarse salt, basil leaves, parmigiano-reggiano and pecorino sardo, all blended with olive oil. however, what most people don't realize is that pesto can be made with a variety of ingredients. you can mix and match as well as make up your own combinations based on what you have on hand or what you are craving. a few examples of substitutions:
fresh herbs: basil, parsley, cilantro, mint, sage, tarragon
>> use all of one herb or mix them up to make a combination! keep in mind certain fresh herbs are much stronger than others!
leafy greens: kale, spinach, arugula
>> if you are using leafy greens, also add some fresh herbs to balance it out!
nuts/seeds: shelled pistachios, pine nuts, raw walnuts, raw cashews, roasted almonds, pecans, pumpkin seeds, sunflower seeds.
>> you can also toast your nuts to add a little more flavor
SHOP bon COOK products used: eco-chop
another product that I used [and love] is Falksalt - the same chunky crystal flakes of salt as the bon Salt brand. one of my favorite Falksalt flavors is their 'salt & pepper'. because who doesn't use both salt and pepper in all of their dishes?! not only is it a timesaver, but it is absolutely delicious. SHOP Falksalt salt & pepper here.
pistachio + parsley pesto
yields: 4 servings prep time: 5 minutes
1 [.66 oz.] package of basil, leaves only
1 cup parsley leaves
¼ cup pistachios, shelled
1 tsp. minced garlic
1/3 cup olive oil
1 T. lemon juice, freshly squeezed
1 tsp. Falk salt, salt & pepper*
2 Tbsp. parmesan cheese
Wash and dry your fresh herbs [basil + parsley] using your bon COOK eco-chop.
Place all of the ingredients in the base of the eco-chop and pulse until smooth, or once it has reached your desired consistency.
*if you don’t have an eco-chop, you can use a food processor or blender
Refrigerate until ready to use.
*if you don’t own Falk salt, you can use any flakey salt. If you are using Kosher salt, reduce the amount to ½ tsp.