In my continuing quest to make healthy eating fast and a little more interesting, I whipped up some pesto on Sunday with a bunch of fresh basil I grabbed at the market. Inspired by a menu item at Brad’s Swingside Cafe, I replaced the traditional pine nuts with hazelnuts. Having a little container of this stuff in your fridge gives you lots of options beyond the typical pasta dish (although pasta works too).
- Toss it with veggies. Steam or roast some fresh veggies and toss them with a few tablespoons of pesto. Green beans, zucchini, and potatoes all work well.
- Spread it on burgers, sandwiches, or fish. Add a kick to burgers (Labor Day BBQ, anyone?) or turkey sandwiches. So much more fun than mayo! Or for an easy salmon dinner, smear pesto on your fillet before wrapping it in foil and baking.
- Layer it with tomato and mozzarella. Slice up some tomatoes and fresh mozzarella and spread a little pesto in between for a fresh appetizer. Or for a salty snack, have a scoop of pesto on a cracker (I love Mary’s Gone Crackers) with a slice of cherry tomato.
Meal planning tip: Scour restaurant menus for inspiration when you’re out. You’d be amazed how easily you can recreate simple dishes at home.
Here’s the recipe. Have fun and let me know what you think!
Hazelnut Pesto
Makes about 1 cup.
Ingredients:
- 2 cups fresh basil leaves
- 1/3 cup hazelnuts
- 1/2 cup extra virgin olive oil
- 1/2 cup pecorino cheese, grated (parmesan is traditional, but I had some pecorino, so…)
- 3 garlic cloves, minced
- salt and pepper to taste
Directions:
Put basil, hazelnuts, and garlic in a food processor. Pulse a few times until ingredients begin to combine. With the food processor turned on low, drizzle the olive oil into the basil/hazelnut/garlic mixture until you have the desired texture. (I like my pesto a little chunky, but you can make it super smooth too.) Add cheese and blend until combined. Mix in salt and pepper to taste.
