Whether you grow your own, shop the farmer's market or pick up local produce at Whole Foods Market, knowing where it comes from makes a difference, doesn't it? Take advantage of whatever's local as you learn to cook-and learn to save-with this Simple Pesto recipe. Why Should I? Pesto is so versatile, you'll never run out of ways to enjoy it. Toss spoonfuls of this no-cook sauce with hot pasta or steamed vegetables, use it as a spread on sandwiches and wraps, or serve as a dip with raw veggies or pita chips. Pesto easily adapts to your budget by substituting sale-priced nuts, herbs/greens and cheese, or what you've got on hand or in the garden. Plus, sunflower seeds might be the ticket for those with nut allergies. What Do I Need? ¼ cup nuts, such as walnuts or pine nuts, or sunflower kernels 2 cups packed chopped raw herbs/greens, such as basil, kale or parsley ½ cup grated hard cheese, such as Parmesan or Romano 2 TB 365 Everyday Value® Extra Virgin Olive Oil 2 TB lemon juice 1 to 2 TB water (optional) ½ tsp salt ¼ tsp freshly ground black pepper Okay, Let's Do This Thing Pulse all ingredients in a food processor until smooth. That's it! Different Takes
- Classic: pine nuts + basil + Parmesan
- Sunny: sunflower kernels + parsley + Romano
- Omega-3: walnuts + kale + Manchego
- Southwest: pumpkin seeds + cilantro + Vella Dry Jack
- Vegan: cashews + arugula + ¼ cup nutritional yeast
- Add black olives, artichoke hearts or sundried tomatoes.
- Use pecans, cashews or soy "nuts" for the nuts.
- Try green onion tops or spinach for the herbs/greens.
- Substitute lime, orange or grapefruit juice instead of lemon juice.
- For even coating, when tossing pesto with pasta, add a splash of the pasta cooking water.
- Tender stems from greens like basil and cilantro can be included.