I’ve since learned that that is very much not the case.
What I love about cooking is that it isn’t scientific, like baking.
you might truly use any variant of these ingredients.
Walnuts, pumpkin seeds, and even peanuts are all fair game in the nut department.
As far as cheese goes, it’s entirely up to your preference.
Feel like using aged cheddar instead of parm?
You won’t regret it.
And your greens can be anythingthey don’t even have to be leafy.
Peas, broccoli, andavocadoall work wonders in the sauce.
It really is that simple.
Those measurements are good to keep in mind no matter the specific ingredients you’re using.
Add it to ahearty grain bowllike the one featured above.
Pea PestofromMinimalist Baker
Peas add a creamy texture to this spin on pesto.
It also uses basil and parsley to get an herby flavor.
When paired with roasted garlic as they are in this bold pesto, the results are truly amazing.
Pistachio-Mint PestofromSweet Peas and Saffron
This pesto variation is fresh and earthy thanks to mint and pistachios.
Try adding it to salads or spreading it on bread forgrilled cheese sandwiches.
Use it in moderation unless youreallylove heat.
Broccoli PestofromTwo Purple Figs
Not sure how to use thehead of broccoli in your fridge?
Try throwing it into pesto.
This recipe in particular calls for 4 cupsthat’s a ton of nutrients in one pesto!
Kale PestofromPinch of Yum
This recipe blends kale with almonds for something extra earthy.
It also skips the cheese, which means it’s totally vegan.
