Pesto is always a great summer sauce, light and flavorful and full of greens. I’ve posted other fun pesto recipes on my blog in the past such as Arugula-Lavender and Mint-Arugula. But I started out making a slightly more traditional pesto with basil when I first started making pesto.
I fell in love with the sauce when I study in Italy. My host mom made an amazing homemade pesto. I could never get her recipe out of her but that doesn’t mean that I didn’t try to replicate it later.
Basil alone though makes a really strong pesto and so when I make pesto I cut the basil amount in half with another green. Typically I use spinach, arugula makes for a slightly spicy pesto but this last time I used a micro-green mix of sunflower, radish, and broccoli.
- 2 C. Fresh Basil
- 2 C. Fresh Micro-Greens
- 2-3 Tbs. Fresh Garlic
- 2/3 C. Pine Nuts
- 1 to 1 1/2 C. Shredded Parmesan Cheese
- 1 C. Olive Oil
- Sea Salt to Taste
- Combine all ingredients – except for olive oil and salt, only add 1/3 of the oil. Process until everything is well combined adding olive oil as needed – you may not need the full cup. Salt to taste.
- Pesto can be served fresh, frozen in ice cube trays, or jarred for later use.
I served the fresh pesto on pan seared salmon that had only been seasoned with salt and pepper. Later in the week we had pasta with fresh pesto.
What is your favorite pesto recipe? Have you tried anything similar? Happy Friday and happy cooking!
1 comments on “Foodie Friday: Micro-Green Pesto”