RECIPE MAGIC!

WALLET-FRIENDLY PESTO

While classic pesto with its luxurious pine nuts, fragrant basil, and aged Parmesan is undeniably divine, your wallet needn't weep every time you crave this verdant sauce! Embrace your inner culinary rebel and swap in budget-friendly alternatives that still deliver knockout flavour. Fresh greens like baby spinach, arugula, parsley and kale will make your pesto sing. Walnuts, almonds, pumpkin and sunflower seeds contribute a richness that pine nuts would applaud. As for cheese – a sharp aged cheddar follows the "crumble rule": if it crumbles deliciously between your fingers, it'll likely make your pesto sing! And nutritional yeast is a favourite, too. 

INGREDIENTS FOR CLASSIC PESTO:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup pine nuts
  • 2 tbsp Garlic EVOO 
  • 1/2 cup EVOO (more for thinner consistency)
  • 1/4 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste

SUBSTITUTIONS:

Greens (instead of basil leaves):

  • Spinach: Use 2-3 cups packed (produces milder flavour)
  • Arugula: Use 2 cups (adds peppery notes)
  • Kale: Use 2 cups, stems removed (slightly bitter, use younger leaves)
  • Parsley: Use 2 cups (bright, herbaceous flavour)

Nuts (instead of pine nuts):

  • Walnuts: Use 1/3 cup (earthier flavour)
  • Almonds: Use 1/3 cup (slightly sweeter)
  • Pistachios: Use 1/3 cup (unique flavour, beautiful colour)
  • Pecans: Use 1/s cup (sweet, buttery flavour)
  • Sunflower and Pumpkin seeds: Use 1/3 cup (nut-free option)

Cheese (instead of Parmesan):

  • Aged cheddar: Use 1/2 cup (sharper, more pronounced flavour)
  • Grano Padano: Use 1/2 cup (very similar to Parmesan)
  • Pecorino Romano: Use 1/2 cup (stronger, saltier flavour)
  • Asiago: Use 1/2 cup (nuttier flavour)
  • Nutritional yeast: Use 3-4 tablespoons (vegan option)

DIRECTIONS:

Toast the nuts/seeds in a dry pan until fragrant (about 2-3 minutes). Combine all ingredients except oil in a food processor. Pulse until coarsely chopped. With processor running, slowly add oil until desired consistency. Taste and adjust seasoning as needed. Store in an airtight container with a thin layer of olive oil on top to preserve freshness.