A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup.
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Equipment
blender
squeeze bottle (optional)
Ingredients
1 cup raw pine nuts, soaked 2 to 4 hours
2 cups fresh organic spinach, packed
2 tablespoons olive oil
1 teaspoon white Balsamic vinegar
1 tablespoon dried basil, or the equivalent fresh
salt and pepper
Method
Put all of the ingredients in the blender.
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Blend until smooth and creamy. Stop and scrape the sides of the blender jar as necessary.
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That’s about it! See, I told you it was easy!
Yield: 1 cup of pesto.
Notes
I like to put this in a squeeze bottle so I can drizzle it over whatever I am making.
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Fresh basil is better than dried.
You can actually add any seasonings you like. A clove of garlic will give it a bite, oregano will add more of a pizza flavor, or add a roasted green chili and serve with tacos!
Conclusion
I drizzled this on pizza before I baked it to add more color and more flavor. As you can see below, it gets a bit darker when cooked.
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It was really yummy!
It’s also good on Baked Falafel , crackers and grilled portabella burgers!
Enjoy!
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Yield
1 cup
Equipment Required
Ingredients1 cup pine nuts, raw, soaked 2 to 4 hours 2 cups spinach, fresh, organic, packed 2 tablespoons olive oil 1 teaspoon white Balsamic vinegar 1 tablespoon basil, dried (or the equivalent fresh) salt pepper |
DirectionsPut all of the ingredients in the blender. Blend until smooth and creamy. Stop and scrape the sides of the blender jar as necessary. Put blended mixture into a squeeze bottle. |
Images
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