Pesto

I must admit: it took us quite a while to start preparing a home-made, raw pesto, but it quickly became our regular food. Here are our favorite recipes.

Basil Pesto

Basic recipe evolved from what we found in Cousens' book, page 269. We prefer more basil and less nuts, oil and salt:

• 1 C fresh basil leaves
• 1 C pine nuts
• 3 T lemon juice
• 3 T olive oil
• 1-2 cloves garlic
• 1 tsp salt

We found several variations of basic recipe on the net, e.g. Sundried Tomato Basil Pesto :

• 5 cups fresh basil leaves
• 2 cups walnuts
• 2/3 cup sundried tomatoes
• 3 tbs olive oil
• 3-4 cloves garlic
• 1 1/4 tsp sea salt

Arugula Pesto

After googling several recipes, we ended up roughly with following:

• 2 cups arugula
• 1/2 cup parsley
• 1/2 cup pine nuts
• 2 Tbsp olive oil
• some garlic
• salt or liquid aminos (use sparingly!)

Mix all ingredients in a food processor.
A nice inspiration: serve with tomato and golden beet salad.