I can't think of a quicker, easier way to throw dinner together than with a pesto. Better yet, this pesto is gluten-free and dairy free (first seen here). Dinner in a blender...yes, please!
Continues after the jump with easy-to-follow instructions (and photos).
3.5 cups of fresh basil
1 cup olive oil
1 cup walnuts (pieces or halves is fine)
6 garlic cloves
juice from 1/2 lemon
salt to taste
Throw olive oil and walnuts in a blender. And blend.
It won't look like pesto yet, just yellow-y.
Mmmmm...the best bit. Make sure your basil is washed and pulled away from stems.
And then...toss the remaining ingredients in the blender and pulse in quick, short bursts until the sauce looks evenly blended.
Oh, so exciting! I've also made this with half arugula, half basil (when the fridge warrants). Really, any strong leafy goodness and a little garlic-plus-lemon will do.
Oh, and if you've never seen this leaf before - one of the best salad ingredients ever - mustard greens. Imagine the taste of horseradish or mustard, but the crunch of a romaine leaf. What. Yes. The more fresh it is, the stronger the bite.
I chose to drench my pesto over a swordfish steak (quick and easy protein choice). And a side-salad with mustard greens. Best 15-minute weekday meal ever. Have a great weekend!