If there’s one thing we have in the cupboard, it’s pasta! Sometimes there’s even a portion left in the fridge. So pasta with butter is nice, but it lacks a little something, right? Here (and in the app) are 5 ways to cook a pesto that is healthy, seasonal, economical and with a touch of gastronomy!
You have an unsuspected resource in your fridge and cupboards for making pesto. Discover the five ingredients that will allow you to make a delicious sauce. As always, you can customise the recipe in the app, but you can also find it at the bottom of the article!
Sommaire
Broccoli Pesto
Do you have any broccoli left over that the kids haven’t finished yet? Go into the pot, they’ll see nothing but fire!
Kale
Kale is the king of healthy foods, a good reason to add it to our diet.
Green cabbage
It may stink up your house, but kale has many benefits, including the ability to be made into pesto!
Spinach Pesto
How do you get kids to eat spinach? Turn their usual ham and cheese into pesto!
Vegetable tops
Not all vegetable tops are good to eat, so choose carrot tops, radishes, celery, beetroot and leek greens for your delicious pesto.
Preparation:
- Wash your vegetables or tops thoroughly.
- In the bowl of a blender, combine them with 6 tablespoons of olive oil, 1 chopped garlic clove and 3 tablespoons of lemon juice or vinegar.
- Add 1 tablespoon of your choice of almonds, peanuts, hazelnuts or crushed walnuts, sunflower seeds or tahini.
- With 1 tablespoon of the cheese of your choice.
- Then add whatever you have in your kitchen: 1 tablespoon of basil leaves or 1 tablespoon of coriander leaves or 1 tablespoon of parsley leaves, 1/2 teaspoon of chilli powder and 2 turns of pepper mill.
- Blend everything into a consistent purée.
- Add a little olive oil if you want to lighten the pesto.
- Place in a bowl and chill until ready to eat.
Do not add salt if you are using cheese.
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