I was attempting to recreate this amazing pesto that the local coop makes (it has a different texture and taste from "normal" pesto) and came up with what is now my "go-to" recipe if I don't know what I want. I don't use measurements but really it's all about testing it and adding more/less according to what you like anyway.
Ingredients
basil (I had a gallon ziplock bag of basil)
spinach (I used a bunch of "adult" spinach, baby spinach is probably good too)
lemon juice (1/2 lemon to start then add if needed)
raw cashews (a handful or two)
2+ cloves of garlic (I used it raw but that's up to you)
organic extra virgin olive oil (amount depends on what consistency you want)
nutritional yeast to taste (a couple tablespoons?)
salt to taste
cayenne to taste
Put it all the food processor, let it whir around until smooth and there you go, easy peasy pesto
BTW, this makes a lot of pesto (I've been using it all week) so obviously adjust the amounts if it's just a one-time thing. I use it a lot though: as a spread, in collard green wraps with veggies, on pasta/kelp noodles, or even just straight up with a spoon
CJO
Thursday, October 29, 2009
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