Pesto sauce is great in a variety of different dishes. This recipe is great in the summer. I created something different from the usual Basil and Pine Nut pesto, and it tastes amazing. You can make this with any single or combination of herbs and nuts you like.
You can also use basil instead of mint if you’d like.
1 cup watercress
½ cup cilantro
6 mint leaves (optional)
¼ cup shelled raw pistachios
¼ cup walnuts
1 lemon, zested and juiced
2 cloves grated garlic
½ cup olive oil
¼ tsp salt
Just throw it all into a food processor together and let it go until smooth. Yeilds about 1 cup.
if serving with something dairy feel free to add cheese. I’m keeping my food processor pareve, but if you have a dairy one you could add in a handful of grated parmesan, or mix it in after you’ve blended it.
koshericious
August 1st, 2011 at 3:09 PM
[...] cup Pesto (hopefully left over from another meal, or in the [...]
August 11th, 2011 at 10:24 AM
[...] 4 tbsp Pesto [...]
August 14th, 2011 at 7:24 PM
[...] 1/2 cup Pesto Sauce [...]
September 15th, 2011 at 9:09 AM
[...] cup Pesto, thinned with the juice of 1/2 [...]
November 7th, 2011 at 7:40 PM
[...] 2 tbps pesto [...]
November 29th, 2011 at 11:28 AM
[...] cup pesto sauce (the pesto I used was made from basil and radicchio, really [...]
January 15th, 2012 at 12:10 PM
[...] cup Pesto [...]
September 2nd, 2012 at 8:07 PM
[...] have perfected the recipe for pareve pesto. Better than my first pesto post. The secret? Read below to find [...]