Annela’s Magic Pesto
This *magic* pesto was born out of me forgetting to buy basil at the grocery store, and last minute idea to add my favorite Trader Joe’s green olives into the mix.
Top this pesto on Grandma Marcia’s Dirty Chicken, mix into your favorite pasta, or add to your favorite salad or bowl.
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Ingredients
1/4 cup pine nuts
3 cloves garlic
1/4 cup green pitted olives
Couple handfuls of arugula
1/3 cup freshly grated parmesean OR nutritional yeast*
1/2 cup olive oil
1 TBSP balsamic vinegar
Salt and pepper to taste
*make it vegan!
Instructions
In a pan, dry roast the whole peeled garlic cloves and pine nuts until golden brown. (This step is optional. If you want your pesto to have more of a "kick," you can leave the garlic raw)
Let the garlic and pine nuts cool, and then chop them in a food processor until evenly ground into course bits.
Mix the olives into the food processor until evenly ground.
Next, add the parmesean (or nutritional yeast for vegan-friendly) and pack the arugula into the food processor. Add olive oil and balsamic vinegar and mix together until it forms a nice paste.
If the pesto is too thick, you can add a little bit of water until it becomes the right consistency.
Add salt and pepper to taste.
Notes
*The measurements are approximate and I usually "eyeball" everything. I'll continue to test the recipe and try to get more accurate measurements. But, I encourage you to experiment and find your own twist!
1/4 cup pine nuts
3 cloves garlic
1/4 cup green pitted olives
Couple handfuls of arugula
1/3 cup freshly grated parmesean OR nutritional yeast*
1/2 cup olive oil
1 TBSP balsamic vinegar
Salt and pepper to taste
*make it vegan!
Recipe Notes
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