#arugula hummus

[fionacaroline]

Arugula Hummus Recipe Classic hummus gets a little kick with the addition of peppery arugula. Serve this as a dip or sandwich spread. salt and ground black pepper to taste, 1/4 cup tahini, 1 can garbanzo beans drained, 1/4 cup packed arugula, 2 cloves garlic, 2 tablespoons olive oil, 1/4 cup lemon juice

[morethansalad]

Easy Vegan Roasted Veggies & Hummus Sandwich

[theroamingvegan]

Beautiful little vegan cafe in Antwerp, Belgium: Plant B!

I have no idea what I ordered but it was delicious. Some kind of open vegan sandwich, with all sorts of yummy flavors. Highly recommend this place if you’re ever in Antwerp🇧🇪

[pendraegon]

making a salad for dinner and all i can think about is that one "my friend can't eat salad he throws up / that's nice but i'm not your friend who is allergic to salad" post

[bloomfish]

Bought smoked sardines. The possibilities are quite literally endless

[prideofthedecentman]

Collard Green Wraps

These flavorful veggie wraps made with tender collard green leaves, fresh vegetables, and hummus are ideal for a quick lunch.

[blxckwidow]

Had thee most delicious falafel sandwich for dinner

[adjectivesandwich]

Curious

Marinate chicken thighs in yogurt, salt, pepper, cumin, oregano, and sumac for at least an hour, then broil (or better yet, grill) the chicken.

While the chicken marinates, make an egg salad from mashed hard boiled eggs and a finely chopped mix of chives, dill, celery, and preserved lemon. Use hummus as the creamy binder. Salt and pepper to taste.

Take a large pita and down the middle mound a line of hummus egg salad, then pieces of chopped chicken, English cucumber slices, and arugula. Roll the pita into a long cylinder, then wrap in waxed paper or foil before cutting in half. Serve with a pickle and salt and vinegar chips on the side.

[real-total-drama-takes]

Homemade Basil Pesto Recipe

Homemade basil pesto is a wonderfully versatile and tasty sauce/spread made from a handful of flavorful ingredients. It comes together in minutes and tastes worlds better than store-bought because it’s so fresh. (Just like with lemon curd, store-bought pesto is nothing like real, FRESHLY made pesto!)

The uses for pesto are virtually endless, and you can use it in recipes like pesto pizza and pesto shrimp. Or use it as pasta sauce, drizzle it over grilled chicken, eggs, or roasted vegetables, spread it on sandwiches or homemade bread, or even swirl into hummus or minestrone soup.

homemade basil pesto

Today’s homemade basil pesto recipe is my absolute favorite. It’s classic, simple, flavorful, and completely fresh. You’ll appreciate how easily it comes together and that it tastes infinitely better than store-bought versions. Homemade pesto can be a dip, sauce, or spread and pairs wonderfully with so many flavors. Bottom line? Pesto is an easy way to instantly elevate any savory dish.

Originating in Genoa, Italy, pesto was traditionally made by crushing the ingredients with a mortar and pestle. Now it’s typically done with the convenience of electric tools like a food processor or blender. You don’t need to cook it at all, unless you want to roast the garlic first.

This Homemade Basil Pesto Is:

Fresh and flavorful

Incredibly versatile

Ready in minutes

Made with just a few ingredients

Easy to customize with what you have on hand

Extra flavorful with roasted garlic

fresh basil

parmesan cheese, roasted garlic, pine nuts, olive oil, lemon, and basil on countertop.

Key Ingredients You Need & Why

Basil: Fresh basil leaves are the base of this pesto recipe. Rinse and pat dry before using.

Pine Nuts: Pine nuts add structure and a light nutty flavor to the pesto. If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds.

Parmesan Cheese: Fresh parmesan cheese adds a little saltiness and helps the pesto stick together. In place of parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: It goes without saying that garlic adds incredible flavor to homemade pesto. I urge you to try using roasted garlic because the flavor isn’t as harsh as raw garlic. (Here’s how to roast garlic.)

Olive Oil: Olive oil is the main liquid and helps create a creamy, rich consistency.

Lemon Juice: 1 teaspoon of fresh lemon juice brightens everything up and really helps the other flavors shine. Many recipes don’t call for it, but I highly recommend it.

Salt & Pepper: Both add flavor and you can add them to taste.

Make it your own: For a twist, try adding your favorite herbs like cilantro, mint, or parsley; your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes; or add a dash of your favorite hot sauce.

FAQ: What Can I Use Instead of Basil?

When fresh basil isn’t in season, it can be really pricey or even impossible to find. I like to use kale, spinach, or arugula in its place. You can find the kale variation I like to use in this pesto pasta salad recipe.

FAQ: What Can I Use Instead of Pine Nuts?

Pine nuts can be really expensive, not to mention hard to find! Walnuts, pistachios, and almonds are all great 1:1 substitutes and you can’t really detect a flavor difference in the finished pesto.

For nut-free pesto, try pumpkin seeds, hemp seeds, sunflower seeds, or cooked and cooled edamame.

pesto in food processor

Overview: How to Make Homemade Basil Pesto

Basil pesto comes together in a matter of minutes using a food processor or blender; just a few pulses and you’re done. The ingredients blend together rather easily, so if you don’t have a fancy food processor, don’t worry. It will still taste like pesto and it will still be good. (It’s hard to mess this up.)

Blend the basil, pine nuts, cheese, and garlic together in a food processor or blender. Add the olive oil and pulse/process to blend. Scrape down the sides of the blender bowl, then add the lemon juice, salt, and pepper. Pulse this mixture until everything is blended together and relatively smooth. Taste and add more seasoning and any extra herbs/spices if desired.

Can I double or triple the recipe? Yes, you can easily scale up this recipe if your food processor/blender has the room!

spoonful of homemade basil pesto coming out of a jar.

How to Use Homemade Pesto

If you need inspiration, here are MANY ways you can use this basil pesto:

Pesto Tortellini: Use as a sauce over cooked tortellini with parmesan cheese and fresh diced tomatoes.

Shrimp: Try my creamy pesto shrimp for dinner—it’s super quick!

Pizza: Use it in place of pizza sauce on pizza crust; here is my pesto pizza recipe.

Pesto Bruschetta: Bake slices of a fresh baguette in a 400°F (204°C) oven until golden. Top with pesto, parmesan cheese, and diced fresh tomatoes.

Stuffed Peppers: Use pesto in my sausage stuffed peppers recipe instead of the chicken broth. (Same amount—tastes fantastic.)

Focaccia: Skip the herbed olive oil topping on focaccia (step 8) and spread 1/2 cup of pesto all over the dough instead.

Star Bread: Use my star bread recipe and reduce the amount of sugar in the dough to 1 Tablespoon. Spread 1 heaping Tablespoon of pesto onto each of the 3 circles. (3 Tbsp. total.) Top each with a light layer of shredded cheese, herbs, and/or chopped pepperoni.

Pesto Sandwich: Spread pesto on toasted bread, and add your favorite cheese or meat, greens, and tomato.

Pesto Grilled Cheese: Brush 2 slices of thick-cut crusty bread (like artisan bread) with pesto, add provolone or cheddar cheese, butter the outside of the bread, and cook both sides on a griddle or skillet until golden brown.

Swirl in Soup: Swirl a few spoonfuls into a bowl of minestrone soup.

Hummus: Blend 2 Tablespoons of pesto with parmesan garlic hummus.

As a Dip: Use it as a dip for homemade bread, breadsticks, crackers, or pizza pull apart rolls.

As a Spread: Spread it on olive bread or seeded oat bread.

As a Topping: Drizzle over cooked meats, fish, eggs, chicken meatballs, or roasted vegetables.

slices of pesto pizza made with mozzarella cheese and fresh pesto on top.

creamy pesto shrimp

Pesto pizza & creamy pesto shrimp recipes.

FAQ: How Long Does Homemade Pesto Last?

You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

To prevent your pesto from browning in the fridge, pour a layer of olive oil on top before tightly covering or sealing the pesto.

You could also freeze the fresh pesto in small amounts, in a greased ice cube tray, and then thaw the amount you need for a recipe when you need it, so you don’t have as much leftover to store in the fridge.

spoonful of homemade basil pesto coming out of a jar.

Easy Homemade Pesto Recipe

★

★

★

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4.9 from 20 reviews

Author: Sally

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 1 cup

Description

This is how I make classic basil pesto at home. It’s incredibly simple and flavorful and uses only a handful of fresh ingredients.

Ingredients

2 cups (60g) fresh basil leaves*

1/3 cup (48g) pine nuts*

1/3 cup (25g) freshly grated or shredded parmesan cheese

3 small cloves garlic (roasted garlic or fresh)*

1/3 cup (80ml) olive oil

1 teaspoon fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender. Scrape down the sides, then add the oil, lemon juice, and salt. Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired. Taste and add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Special Tools (affiliate links): Food Processor or Blender

Basil or Other Greens: Instead of basil, try other greens like spinach, kale, or arugula. No matter which greens you choose, rinse and pat dry before using.

Nuts: If I’m having trouble finding pine nuts, sometimes I’ll swap them for walnuts, pistachios, or almonds. For a nut-free version, try cooked and cooled edamame, pumpkin seeds, hemp seeds, or sunflower seeds.

Parmesan Cheese: In place of fresh parmesan (aka parmigiano-reggiano), you can use any Italian-style hard cheese, such as pecorino romano, asiago, or grana padano.

Garlic: If you don’t have fresh garlic cloves, use 3 teaspoons minced garlic from the jar.

Other Pesto Variations: Try adding your favorite herbs like cilantro, mint, or parsley. Add your favorite spices like cayenne, ground ginger, paprika, or crushed red pepper flakes. Or add a dash of your favorite hot sauce.

I’m only posting this because it actually sounds kind of good

[morethansalad]

Pumpkin Crostini with Arugula Pesto (Vegan)

[eggplant-dolma]

12/100,, march 2, 2024

watered all my plants this morning which I haven't done in a looooong time; I cleared out dead leaves and ends, and enjoyed interacting with them again

washed most of my dishes (tho have yet to put them away, but that's ok)

i met up with my friend at the gym on campus to work out, then she invited me over for a lunch of sandwiches (which were delicious)(hummus, red pepper relish, arugula, feta and cucumber) and Boston creme donuts for dessert 🍩💕

it's been a rough week, but it was super nice to get out of my house, move my body, and see a good friend for a while ❤️

[sticknscars]

today's food

total: 672

burned: 200

lunch: sandwich with canned tuna, roasted peppers hummus and tomatoes (262)

snacks: green monster, nuts, pickles and a tomato with salt (153)

dinner: salad with arugula, cucumber, tomatoes, smoked salmon and one egg (257)

[alkarinque]

thinking a lot about food (as I always am) on this fine april 1st, here's my runaway smash favorite from last year's farmshare box

Greens fritters (c/ o jubilee farm)

Toss them in a pita or wrap with hummus, more greens, hot sauce, tzatziki, something pickled (maybe those radishes!), roll it up and enjoy!

A bunch of greens, about 1/2 lb, the mustard mix or arugula is perfect here! But you could also do kale or chard or collards, just removed the tough stems first.

3 tablespoons olive oil or grapeseed oil

1 small onion, diced fine

Salt, to taste

2 cloves garlic, chopped

½ cup cilantro or parsley, chopped fine

1 tsp cumin

1 cup panko (or other) breadcrumbs

1/4 cup crumbled feta

1 or 2 eggs

Oil for frying

Pulse greens in a food processor or finely chop with a knife-they should be small but not puréed or mushy. Set aside. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro or parsley, and cumin. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary- this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough. Heat oil in a skillet over medium-high heat. Add balls to pan-they should sizzle when they hit the oil- then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

(additional hot tip: serve with kewpie deep roasted sesame dressing!!)

[fairyweight]

wieiad: ait diet day 3

limit: 750 cals

breakfast: 4 cals

~black coffee (4)

snack: 112 cals

~baby carrots (52)

~3 tbsp roasted garlic hummus (60)

lunch: 274 cals

~1/2 spinach and feta omelette (224)

~a bite of bread with pickled red onions and roasted cauliflower spread stuff (estimating because i only took the bite. it was nasty, cold and soggy) (50)

snack: 120 cals

~whole wheat focaccia (120)

dinner: 280 cals

~tilapia fillet (110)

~2 tbsp salsa for dressing (10)

~baby arugula (10)

~romaine lettuce (10)

~baby cucumber (5)

~hot sauce (0)

~1 oz. low fat mozzarella cheese (60)

~red grapefruit for dessert bc they’re my favorite thing (74)

food total: 790 cals

exercise: -333 cals

~walking (333)

daily total: 457 cals (below limit)

💧water intake (bc i feel like i should also track this): 45.6 fl oz (1.3 liter)

overall i’m feeling pretty good about this diet so far. a little bit tired though (esp since i walked over 4 miles today)

i’m thinking about making an ed disc for all of us to be able to chat and vibe together, give tips, do diets, etc.

[eglectic]

December 12

Current weight: 193

As for the weight, I don’t have much to say. I know it’ll drop again soon. And it’s 3 lbs lighter than it was a week ago.

Monday, December 12:

Cold brew

Celery sticks with hummus, fruit & nut bowl (the usual), 1 rice crispy

Cold brew

Just a little bit of Caesar salad (no croutons), sweet potato fries with cholula, tuna arugula avocado salad

I had to throw about 4–5 celery pieces out because I was just too full, but I did try to eat as many as I could before they expired. Dinner was simply yummy! I had a rice crispy as my joy eat but I’m actually going to have another joy eat later this week on Thursday, simply because I want to. 😄

I had a tough workout at the gym. Not in the flow of it, but I put the work in anyway. I had to skip Sunday because I worked a double, I’m skipping Tuesday and Wednesday, and I’m also skipping Saturday because I work a double. As much as I like working out every day, it’s good to take days off. I shouldn’t be afraid to do that.

[atmyrecipetable]

Spinach and Arugula Salad with Hummus-Dill Dressing & White Beans

My family is loving this spinach, arugula salad, and fennel salad! It is topped with a lemony hummus dill dressing (so easy to make) but the best part is the crispy white beans. They give this salad a pop of flavor and is a nice way to get my kiddos interested in both the salad and the beans.

The recipe is gluten-free, dairy-free and soy-free! If you are interested here it is: https://at-my-table.com/spinach-arugula-salad/