It’s spring. We have lots of herbs. I wanted pesto. We had no pine nuts. I did not feel like using cheese. This happened.
Half a cup of cilantro (packed), white beans (drained), almonds (sliced), and walnuts (unmolested).
Four tablespoons of normal olive oil, two average cloves of garlic, and a fourth of a teaspoon of everyday salt.
Blended. Pureed. Pulverized.
Removed from the magical machine with the upmost care and efficiency. Spatula, thou art pathetic.
Swirled delicately in a bowl.
Spread on bread. Consumed.
Or, perhaps, photographed with its fraternal twin: Oregano Pesto Spread.
- ½ cup walnuts
- ½ cup sliced almonds
- ½ cup white beans, drained and rinsed
- ½ cup fresh cilantro (or oregano) leaves
- 2 cloves garlic
- 4 tablespoons olive oil
- ¼ teaspoon salt
- 2 tablespoons nutritional yeast (optional)
Place all the ingredients in a food processor, and blend until smooth. Enjoy on bread, with chips, on sandwiches, in pasta.