Monday, August 21, 2006

Pesto Recipe

This is a recipe that I modified to fit the ingredients I had on hand. I had never made it before and was very brave (or stupid) because I took it to Patsy's B-Day Party. I had a request for the recipe...uh, I didn't follow a recipe. Just a splash here and there. Amazingly, my brain had not yet deleted the file. It is a nice pesto but very pungent- so a little goes a long way.


  • 1/3C. Fresh Sage Leaves (do not pack)
  • 2C. Spring Greens (pack lightly)
  • 1/8C. Pepitos (roasted/hulled pumpkin seeds)
  • 1/4C. Blue Cheese Crumbles (a blue brie would work)
  • 2-3 Garlic Cloves (3 if small)
  • 1 TB Balsamic Vinegar
  • 1 TB Red Wine (whatever you like)
  • 1/8C. Olive Oil (to start, if too dry- add a bit more)

Add all, except the oil, through the food processor shoot and finely mince. I don't have a good one- just a blender attachment. I have used the blender but it becomes pablum, tasty, but too smooth. Lastly, add the olive oil through the shoot, process until blended. Serve with a crusty bread or roast a chicken with the pesto glazed under the skin.


Shabby in the City said...

Hello Shaun! Thanks for coming to the potluck. Pesto is something I have never tried! Can I come down and have some in Tx.?

Shaun said...

Come on over!! I can even make some now, as my silly sage bush made it all the way through the winter. It's loaded with leaves ready for the plucking. I'll warm up the food processor. Wrrrr... ;)

Anonymous said...

Oh my gosh, I've just died and gone to heaven. FRESH PESTO!!!!! Thanks soooo much for the recipe for it! I do love some fresh crusty bread and dipping sauce and I do believe I'll be trying this sauce soon!

It's never too late for a little Kona coffee and muumuus so come on over :)

Anonymous said...

I love pesto! I have never tried it with pumpkin seeds but that combination sounds great. I will definitely give this a try.

Thank you so much for sharing :)