I came up with this quick pesto dressing over the weekend as I needed something quick and different!
Original pesto recipes, even though delicious, can get quite expensive! They use top notch ingredients like basil, pine nuts and olive oil and you need a lot of them. So when I make my pesto I still choose high quality ingredients but I like to substitute for some more afford ones.
A trick to make my pesto more afford is to use 1/2 part basil the other 1/2 arugula. The arugula gives the pesto a peppery taste and makes a lot more pesto than basil alone. I’ve read a lot of recipes that will use spinach as a substitution but I don’t seem to like the taste as much as when I use the arugula.. but I’m fully aware this may all be in my head, so by all means try the spinach versions too! Another cost saving trick is subbing in walnuts for pine nuts. Walnuts are an amazing source of omega 6 and cost way less than pine nuts to its a win either way you spin it.
The reason why I LOVEEE this recipe is because you can use it as a sauce (mix it into a bowl of millet), a dressing (I use it in my Mediterranean Salad bowl), or a marinate (check out my pesto chicken). AND for my vegan friends this pesto has no animal products so we can all enjoy it!
- 1/2 cup basil
- 1/2 cup arugula
- 2 cloves
- 3 tbsp walnuts
- 1/2 cup olive oil
- 3 sun-dried tomatoes
- 1/2 tsp salt
- Place the ingredients (reserve a bit more than half the olive oil) into a blender. given it a quick blend, 2-3 seconds.
- Put the blender on a low setting, and slowly start to pour the olive oil into the mixture. As you add your olive oil the pesto will become creamier and more incorporated.
That’s all folks! this is a very quick one indeed