Make a Pest-O Yourself

God, I love pesto.  I mean really, who wouldn’t love a fresh blend of basil, garlic, butter, olive oil and lots o’ cheese?  Yum.  And ever since my family and I discovered the legendary, irascible Italian chef Marcella Hazan’s “Blender Pesto” (which we blitz in a food processor), we make and enjoy it often.  With lots of fresh basil leaves, garlic, butter, olive oil and cheese, this iconic italian sauce is truly addictive but highly caloric, so alas, it must be visited with restraint.

Therefore, I’ve given myself a task this week to develop healthier, but just as tasty, pesto sauces you can make at home.  So far, I’ve shared recipes with you for Swiss Chard Pesto and Basil Mint Pesto on A Fork in the Road’s Facebook page.

Why this obsession with pesto?  Usually pesto is used as a sauce to coat pastas.  But I’m looking for ways to boost the flavors of my dishes without adding a lot of guilt-inducing ingredients.  And pesto has so many other uses besides a sauce for pasta.  Swirl it into soups and salad dressings, spread it on whole grain toast or crackers, dollop it on proteins like fish, chicken or even lean beef, and mix it into non-fat yogurt for sauces & dips.

So, onto another sturdier pesto:


2 cups cooked broccoli

1 cup fresh basil leaves

2 T freshly grated parmesan

1/4 tsp kosher salt

1/4 tsp pepper

3 T fresh lemon juice

2 T extra virgin olive oil

Place all ingredients in the bowl of a food processor and whirl til smooth.

I hope you find many ways to use this recipe and other “flavor boosters” – ENJOY!

This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to Make a Pest-O Yourself

  1. melissa says:

    sounds yummy! random question though – living in the city, i have a small kitchen and not a lot of counter space so my food processor stays in the cabinet and mostly gathers dust. any way to make this without one?


    • Absolutely you can make pestos in a blender if you have one. Some can even be made using a mortar and pestle (take up less counter space!) but you might want to add a tad more oil & salt to aid in the grinding process.


  2. melissa says:

    the blender kind of goes the way of the food processor! i like the mortar and pestle idea – merci beaucoup!


  3. Sure! You might want to add a smidge more oil & salt to help you grind the herbal leaves. You will probably get more of a paste consistency but it will taste just as good. Let me know how it turns out.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s