One of things I do often is make pesto and this was the subject of a cooking class I taught recently. Traditional pesto uses basil, which I don't like so much, but the concept works pretty well with any kind of greens. Hence:
- greens (rocket, mizuna, beet leaves, kale, choy sum, etc., whatever's in season), usually raw but briefly steamed (allow to cool and squeeze water out afterwards) is also okay;
- some nuts (traditionally pine nuts, but I also use walnuts, sunflower seeds, macadamias, mixed nuts. I don't like peanuts because the flavour is too strong);
- dribble of olive oil or wodge of avocado
- lemon or lime juice
- nutritional yeast or miso
- salt and pepper to taste
Put it all in a blender and go WHIZZ. If it ends up a bit runny - depends on moisture content of your greens - drop in some breadcrumbs or a cracker and whizz some more until it's the consistency you like.
- as a dip with crudites
- on crackers or bruschetta
- as a pasta sauce, especially with raw zucchini/carrot 'pasta'
- as a stuffing for baked mushrooms
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