THE Universal Pesto Recipe :: brighten up your recipes with this classic!

Pesto is a must for summer! Make it yours here. x

Happy Wednesday!

Before we get into this post, so sorry for not posting on Monday. To be frank, I’ve been EXHAUSTED from traveling. I’m really looking forward to staying put until about August. **fingers crossed no trips pop up**

Anyways, I have a fun post for you today & we are going back in the kitch!

As we approach summer & temperatures begin to rise, it’s all about keeping cool in the kitchen. One of my favourite things to make in the summer are raw sauces. I mentioned a checca sauce here but I am allllll about the green.

Let’s talk Pesto!

For starters, it’s super versatile & can go on literally anything. It also takes less than 10 minutes to make, & no cooking is required.

Pesto consists really of 4 parts in the 1 : 2 : 2 : 8 ratio

Nuts : Oil : Cheese : Greens

Traditionally, it’s pine nuts, olive oil, a grated hard cheese like Parmesan, & basil combined via either mortar & pestle {the traditional way} or a food processor. I swear by this food processor. It’s little, cute, & gets the job done but many pros say the texture of doing it via mortar & pestle is second to none. Your call!

Using the ratio above, you can seriously make it yours! Just one part nuts, two parts oil, two parts cheese, & 8 parts greens.

SO – if you use a cup {8oz or 16 tbsp} of greens, use 1/4 {2 oz or 4 tbsp} cup oil, 1/4 cup cheese, & 2 tbsp {1 oz} of nuts.

Mix & match to your hearts content!

Here, I broke it down in different ways to mix & match & you can create your own pesto!

As far as my go to recipe? Here you go!

Champange at Shannon’s GREEN AF Pesto
for two


1/2 Cup or a handful of Kale
1/2 cup or a handful of Spinach
1/4 cup of Parmesan, Feta, or Cotija cheese
1/4 cup of olive oil
1 tbsp hemp hearts
1 tbsp of almonds
2 cloves of garlic, smashed
Pinch of pink himilayan salt
Squeeze of lemon


FOOD PROCESSOR { buy here } :: Combine greens, hemp hearts, garlic, lemon juice, & salt in a good processor until minced. Drizzle oil in slowly as the machine runs & continue to process until smooth. Scrape sides as needed with a spatula. This should take literally no more than 2 minutes.

MORTAR & PESTLE { buy here }:: in the bowl of the mortar, grind the garlic, salt & lemon juice into a paste. Using a small amount at a time, add the greens & grind in a circular motion until all leaves are crushed. The greens will release green liquid – you want this! Add hemp hearts & raw almonds and crush. Once combines, add the cheese, and you know what to do – grind, grind, grind. Ginally, slowly add the olive oil & whisk w/ a spoon until fully combined.

No matter which way you make it, once made, it’s ready to be used immediately!

STORE :: Store pesto in an air tight container {obsessed w/ these} or jar. Cover with a small  layer of olive oil & place in refridgerator for up to a week. You can also freeze pesto! Make sure jar is freezer proof or use an ice-cube tray for individual servings. Will keep in freezer for month.

:: 10 Ways to use Pesto ::

1 }: Toss with Pasta, Zoodles, or Spaghetti Squash… or macaroni & cheese 🙂

2 }: A delicious sandwich or wrap spread! I love it on Ciabatta, fresh mozzarella, & chicken breast or proscuitto. You can go super decadent & put it in a grilled cheese.

3 }: Stir in with Greek Yogurt or Hummus for a fun dip – serve with celery sticks, radish slices, endive, & carrots!

4 }: Similar to my green couscous, stir into couscous or quinoa.

5 }: Spread over chicken or salmon. You can even spread it over raw chicken, then top with fresh mozz & bake for 30 mins at 350 degrees Fahrenheit. If you want to get that cheese nice & golden & bubby {yes pls}, broil the last 2 mins or so.

6 }: A great garnish for soup, especially chicken noodle or lentil! Kind of like how I use my gremolata.

7 }: Thin it out with some olive oil & extra lemon juice & use it as a dressing!

8 }: Use it in place of bechemel for eggs bennie or any egg dish. Check out eggs cacio e pepe & the eggs

9 }: Pizza, pizza, pizza! One of my favourite pizza places – Slice of Life in Sebastopol – does a half red sauce half pesto sauce & swirled together, & it is to DIE for. You can also sub red sauce for full on pesto or top a pizza with it. Typically toppings ona  white pizza go quite well with pest

10 }: Avocado Toast! Would I really be a blogger if I didn’t suggest this? Top with some chili flakes & you are good to go! 😉

Anyways, that’s all I got for you today!

It’s been so fun being back in the kitchen – I can’t wait to share even more recipes with you guys.

All right, now let’s talk pesto, baby! ha! What’s going in YOUR pesto & where are you putting it?  Any other fun “raw” sauce recipes? spill, spill! I’m off to finish some OJ vs the People with Erik – we are OBSESSED!

See ya Friday! x


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