The spinach I put in for a beautiful color and just because I love him. It does not affect the taste can be a little it softens and makes tender.
Ingredients:
Leaves 1 large bunch of Basil (about 50g),
A handful of spinach (optional)
2-3 cloves garlic,
4 tbsp (50g) pine nuts (pine nuts you can substitute walnuts or any other, try to make different),
50 g. Parmesan/Pecorino (you can substitute 2-3 tbsp nutritional yeast is inactive),
50-100 ml of unrefined olive oil (50ml – at least, the more butter, the tastier of course, you can add it gradually to your taste),
3-4 tbsp lemon juice
1 tbsp Apple cider/wine vinegar,
Salt/pepper/Cayenne chili pepper to taste.
If you don’t eat cheese, simply replace it with 1 tbsp of nuts or 2-3 tbsp nutritional yeast (not to be confused with baking), the vinegar is replaced with lemon juice. In pesto, you can also add arugula, Kale, parsley and even the young tops of carrots/radishes. The amount of oil also vary according to what the sauce consistency you like.
How to do it.
All wash, pine nuts, too, to rinse, just dry with a paper towel.
Ideally, grind all the ingredients in a mortar or at least to scroll a meat grinder, but a blender will also work, although the texture turns out overly smooth, not authentic.
The sauce tastes better on the second day when the ingredients thoroughly together. I keep it 5-7 days in a glass sealed jar in the refrigerator.
Pesto transforms a huge number of dishes: pasta, various sandwiches (recipe 1, recipe 2, recipe 3, recipe 4), salads (recipe 1, recipe 2).