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.
squeeze bottle (optional)
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
Put all of the ingredients in the blender.
Blend until smooth and creamy. Stop and scrape the sides of the blender jar as necessary.
That’s about it! See, I told you it was easy!
Yield: 1 cup of pesto.
I like to put this in a squeeze bottle so I can drizzle it over whatever I am making.
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!
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.
It was really yummy!
It’s also good on falafel, crackers and grilled portabella burgers!