Pesto is a summer staple around here, especially with the bounty of basil growing in the garden. It’s great served mixed with pasta, on top of of fish or poultry, and mixed into dips.
I find that pesto is a great way to get some extra vegetables and protein into my kids and the flavor mixes well and ‘hides’ some of the flavors that they may not be too keen on.
Here’s a recipe that’s quick, easy and nutritious with pesto as the base.
- 1 to 2 cloves of garlic
- 1/2 cup fresh basil leaves
- 1/4 cup ground walnuts
- 1/4 cup extra virgin olive oil
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup Great Northern or any type of white bean
- 1 cup fresh or thawed frozen peas
- 1/2 cup any green veggies you have in the fridge (like broccoli, kale, spinach or zucchini)
In your food processor, mix together the garlic, basil and walnuts. Add the olive oil and grated cheese and mix until your pesto is the right consistency (when it’s all blended together as one uniform ‘sauce,’ it’s done).
Next, add the beans and blend; when thoroughly mixed, add the peas and any other green veggies that you wish. If you feel it is too thick, you can add water.
That’s it – your ‘sauce’ is done! Now just stir it into or pour it on top of whatever it is you are serving it with! We typically serve it mixed into rice pasta. This can be mixed with rice or quinoa as well.