Clean Out Your Fridge Pesto
I love pesto.
It’s an easy way to add lots of flavor and nutrition to any meal. I use it for pasta (obviously), to fry eggs in (see this quick and tasty meal idea), on pizza, as a spread on a sandwich and more. Most store bought pestos use canola oil which not only doesn’t taste good but is also highly inflammatory. Additionally, I prefer to use Pecorino Romano which adds a little more flavor and it’s made from sheep’s milk so is easier to digest. I’ve followed many recipes over the years and have come up with this which uses you have in your fridge to make it quick, easy, and a great way to use up what’s there.
Ingredients:
1/2 cup extra virgin olive oil
1/4 cup walnuts
2 cloves of garlic
4 cups total greens - you can mix arugula or spinach or use only one of the two
handful of basil (up to a cup’s worth) if you have it
1/3-1/2 cup pecorino romano cheese
1/2 tsp sea salt
Method:
Place all ingredients in a blender, starting with the olive oil and moving down the list. Blend until smooth.
I always freeze 1-2 portions so I have for later. The other portion can be kept in the fridge in an air tight container for about a week. But I bet you will use it up before then!
I love this and use it all the time. I hope you enjoy it as much as I do! I am a huge fan of sauces because they can really enhance your meal easily with little effort. If you make this and enjoy it, be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley