I eat a lot of condiments. Like, a lot. I’d say 75% of my fridge at home is filled up with hot sauces, mustards, hummus, pesto, dressing…all the good stuff. So in the summer, when I’ve got fresh herbs in my backyard all the time, I like to take advantage and make my own.
Pesto is easy enough for anyone to make, really quick, and is probably the most versatile condiment there is. Sandwiches, pastas, dips, salads—you name it, I can put pesto on it. I made this recipe, jarred up the results and my boyfriend and I took pieces of bread and just scooped up the pesto that was left and ate it in a messy, embarrassing way.
I feel the need to explain that when I was taking these photos, I was a little rushed and did literally zero prep, so that’s why they may not quite be up to standard or even the same colour tone. Sometimes you just want to eat it and forget the picture taking!
Sidenote: I am leaving for Costa Rica & Nicaragua in just over a week! I’m excited for more reasons than I can list, but one thing I want to be able to share with all of you are some authentic veg recipes from (what I consider to be) abroad. From what I hear, rice, beans, tortillas and fried plantains are big. I’ll be sure to report back. Any tips for traveling?
- 2 cups fresh arugula
- 2 cups parsley
- 1/3 cup each of fresh sage, basil and oregano
- 1 cup shelled, toasted and unsalted pistachios
- 1 1/2 cups olive oil
- 1/2 cup Parmesan cheese, finely grated
- Salt to taste
In the bowl of a food processor, add arugula, parsley, sage, basil and oregano. Pulse until very fine and well combined. Add in pistachios and process for 30 seconds. Slowly pour in olive oil while pulsing, stopping along the way to scrape down the sides of the bowl in necessary. Add in Parmesan and salt, and process for a few more seconds to allow the ingredients to blend together.