Hey there :)
Making this pesto totally ruined my kitchen. Just after cleaning it. Really, just cleaned my kitchen thoroughly in the morning. Even the window. Damn Pesto. Totally fucked me over :/
I just wanted to scrape the rest of the pesto out of the blender shaft and – BAM – I hit the on-button. There flew the spoon. There went all the pesto rests, no need to scrape them out anymore… At least not out of the blender, but away from the floor, the walls, the window, myself… It was just a tiny amount, but it was everywhere. In small green oily dots. And they were no fun to clean up. I don’t know why always leave the kitchen in a mess. Sometimes it’s just water- easy to clean up, but often enough it takes me more time to clean up after myself than the cooking or baking itself takes… Meh. So, point being: Don’t hid the on-button when scraping out whatever rest there is ;)
For the recipe I went for a variety of nuts and seeds, I like the combination of flavors. But if you don’t you can decide on one nut of course. The arugula gives this pesto a slight bitterness, so I just added a tiny bit of sugar and some lemon zest and juice to freshen it up a bit.
prep time: 15 mintues +++ yields: one heaping cup
- 1 Cup / 20g basil
- 1 Cup tightly packed / 35g arugula
- 1/3 Cup / 55g mixed nuts and seeds (I used pine nuts, pumpkin seeds and pistachios)
- 1 glove garlic
- 1/3 Cup / 85ml olive oil
- ½ small lemon, juice and zest
- 1 Tbsp. nutritional yeast
- generous amount of salt and pepper to taste
- pinch of cayenne pepper
In a pan without oil roast the nuts and seeds over medium-high heat. Make sure not to burn them, and toss around a bit.
Put all the ingredients (except for the spices) in a high vessel and blend well with an immersion blender.
Add spices to taste.