| Prep: 10 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 355 | 30g | 6g | 9g |
| sugars | fibre | protein | salt |
| 2g | 2g | 9g | 0.4g |
Growing up in New York City, the name of the game was always reinvention. Being exposed to a diverse array of food cultures taught me an important lesson: tradition is precious, but there’s always room for a surprising twist. Today, as we discuss the recipe of Yarrow Pest: Traditional pesto with a twist using fresh yarrow leaves instead of basil, I hope you will appreciate this creative approach.
I won’t deny it: I am a pesto aficionado. The smooth, green sauce has been a staple in my home for as long as I can remember. But just like a play I’m performing in on stage, I believe every recipe can have fresh interpretations.
The Twist
What is this twist I’m talking about, anyway? Well, instead of using traditional basil leaves in this pesto, we’re incorporating fresh yarrow leaves. Known for its many benefits, yarrow is not just tasty but also a great source of antioxidants and can aid in digestion.
Combining Traditions
The cheese we use is freshly grated Parmesan, and true to the traditional recipe, we incorporate pine nuts. Alternatively, you can also use walnuts which further enhances the flavors. Garlic, necessary for that classic pesto punch, and extra virgin olive oil, for smoothness and richness, are other integral components. Also, a pinch of salt and freshly ground black pepper complete this splendid transition of traditional to innovative.
If you’re a fan of classic Italian Genovese pesto, you’re going to be pleasantly surprised by this variation. And, yarrow pesto partnerships well with pasta and can be a delightful dip for fresh bread or a delectable spread for sandwiches. Personally, I love it with grilled veggies too.
So, in the spirit of my city, we’re taking a beloved, traditional recipe and jazzing it up a bit. This Yarrow Pesto: Traditional pesto with a twist using fresh yarrow leaves instead of basil, is a celebration of creativity in the kitchen, without missing the heart of the dish we all love so much. It stands as a nod to my roots, my love for diversity, and to the unique culinary tradition of New York City. Here’s to reinventing classics!
What You’ll Need
- 2 cups fresh yarrow leaves
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
Method
Step One
Start by thoroughly washing the yarrow leaves. Pat them dry with a kitchen towel and then roughly chop them. Set them aside for now.
Step Two
Take an appropriately sized pan and lightly toast the pine nuts or walnuts on a medium heat for a few minutes until they become slightly golden. Be sure to keep an eye on them as nuts can easily burn. Once toasted, move them to a bowl to cool.
Step Three
In a food processor, combine the chopped yarrow leaves, cooled pine nuts or walnuts, and the minced garlic cloves. Pulse a few times until the leaves are finely chopped.
Step Four
While the food processor is running, slowly add the extra virgin olive oil in a steady stream. Stop the food processor and scrape down the sides with a spatula if necessary. Continue processing until the mixture is well combined and has a smooth consistency.
Step Five
Add the freshly grated Parmesan cheese to the food processor. Season with salt and freshly ground black pepper to your taste. Process again until well incorporated.
Step Six
Your Yarrow Pesto is now ready. It can be immediately served with pasta, bread, or vegetables, or stored in an airtight container in the refrigerator for later use.
