Cheap Pesto
Whip up a vibrant and wallet-friendly pesto that breaks the mold—no basil required! This delightful blend features peppery arugula, nutty walnuts, and a splash of zesty lemon for a fresh twist. Perfect for tossing with pasta or drizzling over grilled veggies, this pesto is sure to become your new go-to sauce!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lemon juice
- parsley, it's important to wash it
🫙Pantry Staples(1)
- a good amount of oil, I recommend olive oil
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- peanutsany type of nut you have at home
👨🍳 Instructions
- 1
Wash the parsley thoroughly.
- 2
Put all the ingredients in the blender. Chop the parsley a bit to avoid damaging the blender.
- 3
Blend well. If it's hard to blend, add a little more oil.
- 4
Store in a container or mason jar in the refrigerator for 7 to 10 days.
💡 Pro Tips
- ✓Blanch parsley in boiling water for 10 seconds, then shock in ice water to preserve bright green color by deactivating chlorophyllase enzymes that cause browning.technique10 seconds blanch
- ✓Add oil gradually while blending to create a stable emulsion - start with 2 tablespoons, then drizzle remaining oil slowly to prevent separation.technique2 tbsp initial oil
- ✓Toast nuts (if using) at 350°F for 5-7 minutes to develop Maillard reaction compounds that add depth and prevent the pesto from tasting flat.ingredient350°F for 5-7 minutes
- ✓Cover pesto surface with a thin layer of oil before refrigerating to prevent oxidation that turns the surface brown within 24 hours.timing24 hours oxidation
- ✓Pulse ingredients instead of continuous blending to maintain texture and prevent overheating the mixture above 80°F, which breaks the emulsion.equipment80°F temperature limit
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Cheap Pesto
Whip up a vibrant and wallet-friendly pesto that breaks the mold—no basil required! This delightful blend features peppery arugula, nutty walnuts, and a splash of zesty lemon for a fresh twist. Perfect for tossing with pasta or drizzling over grilled veggies, this pesto is sure to become your new go-to sauce!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- garlic
- lemon juice
- parsley, it's important to wash it
🫙Pantry Staples(1)
- a good amount of oil, I recommend olive oil
🧂Spices & Seasonings(1)
- salt
📦Other(1)
- peanutsany type of nut you have at home
👨🍳 Instructions
- 1
Wash the parsley thoroughly.
- 2
Put all the ingredients in the blender. Chop the parsley a bit to avoid damaging the blender.
- 3
Blend well. If it's hard to blend, add a little more oil.
- 4
Store in a container or mason jar in the refrigerator for 7 to 10 days.
💡 Pro Tips
- ✓Blanch parsley in boiling water for 10 seconds, then shock in ice water to preserve bright green color by deactivating chlorophyllase enzymes that cause browning.technique10 seconds blanch
- ✓Add oil gradually while blending to create a stable emulsion - start with 2 tablespoons, then drizzle remaining oil slowly to prevent separation.technique2 tbsp initial oil
- ✓Toast nuts (if using) at 350°F for 5-7 minutes to develop Maillard reaction compounds that add depth and prevent the pesto from tasting flat.ingredient350°F for 5-7 minutes
- ✓Cover pesto surface with a thin layer of oil before refrigerating to prevent oxidation that turns the surface brown within 24 hours.timing24 hours oxidation
- ✓Pulse ingredients instead of continuous blending to maintain texture and prevent overheating the mixture above 80°F, which breaks the emulsion.equipment80°F temperature limit