My “non pesto” pesto

Good evening to all! Tonight I′m dropping by just to give you a new idea for a pesto sauce:

Instead of sticking to the traditional recipe I like to mix it up a little bit with these proportions:

  • 80% fresh basil
  • 20% arugula
  • Pinions
  • Chopped walnuts
  • Chopped pecans
  • Salt and pepper to taste
  • Fresh chopped garlic
  • Extra virgin olive oil
  • 1 anchovy. Should be previously cooked in a hot pan with a bit of olive oil until it′s soft and you are able to easily tear it apart. You shouldn′t be really able to distinguish it once you add it to the pesto mix.


Thanks for reading! I hope this tips can inspire you to create your own variation of this delicious sauce and if not I hope you can enjoy mine ; )

Have a beautiful Evening,


The Food Vandal


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