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by Josée Fiset

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pesto sauce

Don’t have any basil? No problem. Arugula, mint, kale or spinach offer energizing variations on classic pesto. No pine nuts? Experiment with almonds, hazelnuts or pistachios. Out of Parmesan? Many traditional pesto lovers actually prefer Pecorino Romano. Whether you add this pesto sauce to your pasta, grilled cheese or sandwiches, its healthy dose of chlorophyll – a garden in a jar – can be enjoyed immediately or stored at −18°C in the freezer.

Preparation : 10 minutes

Efficiency : About 1 cup



1. In a food processor, purée all the ingredients. Add more oil if needed.

2. Pour into a bowl and cover with plastic wrap directly on the surface of the pesto. Store for 2 weeks in the refrigerator or 3 months in the freezer. Suggestion Stir half of this recipe into 1 lb. (500 g) of cooked pasta. Add salt and pepper to taste.


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