Inspired by some warmer weather last week,
I found this unique spin on pesto and changed up
the recipe to use different greens and nuts to
make it my own.
The traditional variation uses basil/pinenut combo
but try mixing and matching greens and
nuts based on what you already have in your home or
based on your personal preferences
Prep all ingredients in advance, and then it
makes quick work to end up with gorgeous,
green goodness!
Starting in the top left corner, clockwise:
lemon juice
toasted macadamia nuts
arugula
mint
olive oil
lemon zest (zest before juicing, reserved to use later)
roasted garlic (can use raw, but I had this leftover in the frig)
parmesan cheese
This was the end result of dinner that evening,
the pesto tossed into some fettuccine,
sautéed scallops, and freshly diced tomatoes.
And of course, a final addition of freshly
grated parm!
this unique spin on pesto has many uses – pasta, bruschetta, soup, drizzled over a caprese salad, pizza – spring has arrived!
- juice of 2 medium lemons
- 1 cup chopped fresh arugula
- 1 cup chopped fresh mint
- 1/2 cup toasted macadamia nuts
- 2 tsp chopped garlic
- 1 cup olive oil
- 1 cup grated Parmesan cheese
- Salt and freshly ground pepper
-
Add macadamia nuts to food processor and pulse until coarsely chopped. Add arugula, mint, and garlic and process until coarsely chopped. Add lemon juice and pulse to blend. Add olive oil and cheese and process until a little chunky. Season with salt and pepper to taste. Store in glass jars in the refrigerator or freezer for later use.
