Would you say your pesto is the besto ?  

Phoebe Buffay

Pesto is just super easy to make from scratch and can be made with many different ingredients, depending on whatever is available at home. It’s a perfect way to add a twist to a lot of meals and is super helpful when it comes to do something of this spinach or arugula leftover you don’t know what to do with! Homemade pesto is way better than its store-bought counterpart because you can make it a lot less greasy and add so much more fresh greens and seasonings, for a healthier and flavorful version. I love spreading pesto on a homemade quiche, a bruschetta, or on a cod fillet before baking it in the oven. Most of the time I roughly guestimate the proportions of whatever ingredients I use and then adjust by tasting. Here’s a recipe that you can adjust to your taste and fav ingredients.

For a small jar :

• About 2 cups (about 1 cereal bowl) of greens of your choice: basil, mache lettuce, arugula, spinach or baby spinach, mint leaves, sun-dried tomatoes,…
• 1 to 2 tbsp of nuts or seeds such as pine nuts, almonds, cashews, hazelnuts, sunflower seeds,…
• 2 tbsp grated (or a small piece of) Parmesan cheese
• 1 big or 2 small garlic cloves, peeled
• Olive oil (or lemon juice for a healthier version)
• Salt, pepper, and any other spice or seasoning you like (paprika, Italian seasoning,…)

Place the first four ingredients in a food processor, add 2-3 drizzles of olive oil, and pulse for a few seconds until the leaves and nuts are finely chopped. Check the consistency and add some olive oil if needed, as well as salt, pepper and spices to taste. I keep my pesto in a jar in the fridge for a few days (it never lasts long before I eat it all, but I am sure it will keep in the fridge for quite a bit). Don’t hesitate to get creative on the ingredients!