Broke Girl’s Pesto

You know what I miss having? A huge bowl of spaghetti twirled with fresh pesto on a late summer night.

It’s definitely possible to make a batch of pesto in the winter, but there’s something not so appealing about the packaged basil in grocery stores these days, and it seems to go bad so quickly that I barely ever get the chance. Also, pine nuts are insanely expensive, and they’re a crucial ingredient.

My friend Shannon was telling me about a pesto trick she learned from a cooking class she took in Tuscany: instead of basil, you sub in arugula, and instead of pine nuts, you use walnuts. Everything else stays the same — the garlic, parmesan, salt, and olive oil, but you are saved a few bucks and it’s winter friendly. She said it was delicious, and I imagine the arugula gives it a little kick. I had leftover pasta for lunch, so I’m not letting myself make this tonight, but I can’t wait to try it.

(This pesto also looks great, and I’ve always wanted to try this!)


Pasta image via Culinary Covers, photo of Tuscany by Shannon Hoy. 

One thought on “Broke Girl’s Pesto

Leave a Reply

Your email address will not be published. Required fields are marked *