Having a jar of pesto in the fridge allows for an easy and spontaneous pasta dish. Just add a little extra oil or even a splash of water to make it saucy. This pungent sauce is also great on broiled chicken breast, slathered on pita and meatloaf sandwiches, or even mixed into a quinoa salad or mashed potatoes.
Think all pesto is made from basil? Think again. The beauty of pesto is its versatility. The greens, the nuts, the cheese, the oil ... all can vary according to your taste, budget, and fresh ingredients on hand. Here are lists of possible ingredients you can use, followed by a recipe as an example of how to use the ingredients proportionally, but that can vary too.
Spinach is an ingredient I often use. For my latest batch, I substituted cilantro for the basil. Talk about pungent! Have fun and let me know what combinations you've developed.
Other ingredients: salt (I use sea salt), garlic cloves, (optional) freshly ground black pepper
Good cooking to you,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: