Here we are on episode three of “What Can’t Be Made in A Nutri Ninja?” The hummus was a partial success, and the smoothie bowl turned out well, but this recipe let the Nutri Ninja shine. The other day I came home absolutely starving but unwilling to eat Raisin Bran, the only instant food I have on hand. Artichoke, my basil plant, is still alive and well, and I had some pine nuts in the freezer. There was Parmesan cheese in the fridge, although I’m pretty sure it was my roommate’s. This all pointed to one thing: pesto.
This recipe is insanely easy and really satisfying. That being said, it’s not the mainstream pesto you can find at any old store. The Nutri Ninja doesn’t work with solid ingredients, you need to add water. Also, the Ninja completely liquefies everything in its path. This results in a smooth, creamy pesto. Still delicious, just not what you might expect. You can play with the ratio of basil to pine nuts, but I kept the basil on the light side because I don’t want to deplete Artichoke completely. She’s not just a food source to me anymore, she’s a friend.
- 1 cup basil
- 1/2 cup pine nuts
- 2 tablespoons chopped garlic
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
Servings: 1 | Serving size: Enough pesto to smother a moderate sized plate of pasta that is more food than you expect
Artichoke looks so beautiful in the afternoon sun.
Gather your basil.
Grate a bunch of Parmesan.
Take your pine nuts out of the freezer.
Load all of the ingredients into the Ninja, including garlic and olive oil. Add just enough water to allow the Ninja to spin.
A few minutes of blending will leave you with a smooth pesto. Yeah, it’s sort of a weird color, but it tastes good.