| Prep: 10 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 23g | 4g | 3g |
| sugars | fibre | protein | salt |
| 1g | 1g | 6g | 0.35g |
When it comes to capturing the essence of New York City’s culinary diversity, I can’t help but fall in love with this Wormwood Pesto recipe. It’s a delightful twist on the classic pesto, infusing the tangy, slightly bitter notes of wormwood with the familiar comfort of basil and Parmesan. This harmonious blend brings a whole new level of complexity to the traditional basil pesto, and it’s nothing short of magical.
A Connection to My Roots
Growing up in New York City, I was always surrounded by a plethora of flavors and cultures. Each neighborhood had its own unique charm and culinary surprises. The Wormwood Pesto is a recipe that truly speaks to my heart because it combines ingredients that are as diverse as the city itself. From the warmth of pine nuts to the zesty kick of lemon juice, every bite takes me back to those bustling, flavor-filled streets.
Health Benefits of Wormwood Pesto
Aside from its delightful flavors, Wormwood Pesto offers an array of health benefits. Basil leaves are rich in antioxidants, which can help combat stress and inflammation. Wormwood is known for its digestive health benefits, often used to stimulate appetite and alleviate digestive disorders. Olive oil, a cornerstone of the Mediterranean diet, adds a dose of healthy fats, which are essential for heart health. Together, these ingredients create a nutrient-packed sauce that’s as good for you as it is delicious.
This pesto isn’t just unique in flavor, but also incredibly versatile. Toss it with pasta, dollop it over freshly grilled chicken, or use it as a spread on sandwiches. The Wormwood Pesto also pairs wonderfully with dishes like Caprese salad, adding an extra layer of complexity to the simple combination of mozzarella, tomato, and basil. For those who enjoy the traditional flavors of Italian cuisine, this recipe offers a fresh, innovative twist without straying too far from its roots.
If you’re looking to try something new yet comforting, something that embodies both tradition and innovation, this Wormwood Pesto is your go-to. It’s a nod to the rich culinary heritage of New York City while also offering a fresh perspective that keeps it exciting. For further reading on the health benefits of these ingredients, check out Healthline’s article on the benefits of basil and BBC Good Food’s guide to pine nuts.
Whether you’re a native New Yorker like me or just someone who loves exploring new flavors, I encourage you to give this Wormwood Pesto a try. It might just become your new favorite way to elevate any dish.
What You’ll Need
- 2 cups fresh basil leaves
- 1/2 cup fresh wormwood leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/3 cup pine nuts
- 3 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, juiced
Method
Step One
Rinse the fresh basil leaves and wormwood leaves thoroughly under cool water. Pat them dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
Step Two
In a food processor, combine the basil leaves, wormwood leaves, grated Parmesan cheese, pine nuts, and minced garlic. Pulse the mixture until the ingredients are coarsely chopped.
Step Three
With the food processor running on low speed, slowly drizzle in the olive oil through the feed tube. Continue processing until the mixture becomes smooth and well-combined.
Step Four
Add the salt, black pepper, and lemon juice to the food processor. Pulse a few more times to incorporate these ingredients into the pesto.
Step Five
Taste the pesto and adjust the seasoning if needed. If it’s too thick, you can add a little more olive oil to reach your desired consistency.
Step Six
Transfer the Wormwood Pesto to a clean jar or airtight container. Store it in the refrigerator for up to a week. Enjoy it with pasta, sandwiches, or as a dip!
