A better pesto: super pesto
Pesto is delicious and highly versatile. Originally from Genoa (Italy) it is a classic of the Italian Cuisine. Traditionally pesto is a blend of basil, pine nuts, garlic, olive oil, and parmigiano reggiano. Welcome and common additions are a few spring of parsley and salt. A variation from Sicily adds capers and a touch of pementa (hot peppers).
There’s a better pesto, a super pesto, easy to prepare, and with infinite possibilities. Here’s the fool-proof quick and easy recipe. In a food processor combine:
- 1 package (usually 7oz) of organic mesculum mix (at times called spring mix), found in the salad isle of your supermarket;
- 1 cup of extra virgin olive oil;
- 2 cloves of garlic, or more, according to taste;
- 1 cup raw organic walnuts;
Blend the mixture until creamy.
While the mesculum is not technically a superfood, the greens and radicchio in it are full of phytonutrients; all the other ingredients are indeed superfoods. If you can opt for organic choices.
How to store it:
- In jars or tupperware, making sure you pour a veil of fresh olive oil on the surface;
- Freeze it in sandwich bags, defrost into jars to keep in the refrigerator;
- Freeze in ice cube trays, and defrost as needed.
Always keep a jar in your refrigerator, you can add pesto as an accent to hot soups (very common in South of France and the French Riviera), in cold soups like gazpachos, you can make superpesto quinotto, add to your favorite tofu recipes, spice up your sandwich, veggie burger, pasta, try on everything, especially in lieu of salt.
For a surprising effect, have your friends blind test your superpesto with their pesto, they’ll fall in love with your cuisine!
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Photo courtesy of The Salad Farm
