- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 10 mins
- Makes
- 175 ml (3/4 cup)
Ingredients
- 1 cup
- basil (or a combination of fresh herbs), packed
- 1 cup
- radish or carrot tops
- 2 tbsp
- roasted nuts or grains
- 2 tbsp
- firm-rind cheese, grated (optional)
- 1
- garlic clove
- 1/2 tsp
- salt
- To taste pepper
- 1/3 cup
- sunflower or olive oil (or other oil of your choice)
Directions
- Step 1
- Place all the ingredients, except for the oil, in a food processor. Puree until smooth.
- Step 2
- Gradually add the oil while the food processor is still running, until mixture is thoroughly combined.
- Step 3
- Use immediately or freeze in small containers or ice trays.
Tips
Replace the vegetable tops with leafy greens, such as spinach, arugula, or kale.
Switch up the flavours by trying different combos, such as cilantro and pumpkin seeds, or kale and cashews.
Season your pesto with miso.
For a touch of heat, add a small fresh hot pepper or a pinch of dried pepper flakes.
Classic pesto is often made with Parmesan, but you can replace it with a firm-rind Quebec cheese of your choice.
