Bridget’s Pesto –
Bridget is one of Spira’s Karma-Yogi. She helps us keep our facility spotless as well as giving front desk support to the teaching staff. Bridget is also a mom and a Licensed Nutritionist. She created this recipe from inspiration from a pesto recipe in The Book of Greens by Jenn Louis.
“One of the greatest uses of greens (including herbs) is making pesto. Are you trying to figure out what to do with that bunch of parsley you have left over from a recipe you made earlier in the week? Make pesto! It is much cheaper to make at home than buy pre-made at a store, and great to have on hand when you’re pinched for time. The classic sauce is made with basil, nuts, garlic, and Parmigiano-Reggiano. But it’s not just for basil! I also don’t add cheese to mine because it’s easier, and I don’t think it’s necessary. If I want cheese I’ll add it the pesto dish I’m enjoying. You can use countless greens to make a pesto, and it’s a great way to add nutrition and flavor to anything from pasta, salads, tacos, sweet potatoes, eggs, or soup. Adjust ingredients to taste, and get creative!
Choose A Green:
Add Cheese (Optional)
Lemon Juice, or zest
Lime Juice, or zest
Something green that can make a kid smile!
2-3 cups greens
1/2 (more or less) cup nuts
2-3 garlic cloves (I like a lot)
1/2 – 3/4 cup olive oil
Juice of ½ lemon or lime, or other acid/enhancer
Place all ingredients in a food processor, or blender and combine. Turn the food processor off and scrape down the sides with a rubber spatula to thoroughly combine several times during the process. The ingredients should be fully incorporated with enough oil to hold the sauce together without being too runny. Use immediately, refrigerate for up to 5 days, or freeze for a couple months.”
See you soon at the Studio – Bridget