I’ve been playing with my ‘green pesto’ recipe a bit and trying a few different things…
1. Toasting the pine nuts really does change the flavor – it makes them sweeter and more rounded. I also read it reduces the fat a bit.
2. I’ve also been trying herbs other than Basil, say Arugula or a mix.
3. Different nuts – pine nuts are high in Omega 6, but very low in Omega 3 and it seems the ratio is important as they ‘compete’ in the body. Walnuts for instance have a better ratio and are high in antioxidants.
I’ve also been playing with the texture – blending everything together is a little imprecise, so I’ve been trying either independent blending or adding in stages, like some herbs, some cheese, some nuts, then more herbs so I get a bit of variation.
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