This is how people traditionally make pesto. Um, no.
Sometimes your arm is just too tired from Facebook stalking taking notes during class, and you need a blender to do the work. Pesto is definitely doable—and I daresay easier?—in a blender, especially with the cooks 12-pc 5-in-1 Rocket Power Blender from JCPenney. True life, this thing does everything (grinds spices! grates cheese!) and has revolutionized my tiny kitchen. Not only is it small, but it’s quiet enough to make 7 A.M. smoothies without my roommates regretting their life choices.
I used pecans in my pesto because they’re local and the traditional pine nuts are hella expensive, but feel free to use whatever you like best. You probably won’t need to add much salt, if any at all, since Pecorino and Parmesan are so salty.
Looking to impress? Use the same blender cup to whip up some pesto scrambled eggs. Serving these will make you seem cultured and sophisticated, like someone who frowns upon Keystone and doesn’t eat food off the floor. Best brunch hack since banana blender muffins.
Blender Pesto
Prep time: 5 minutes
Cook time: 2 minutes
Total time: 7 minutes
Servings: Makes about 1 cup
Photo by Christin Urso
Ingredients:
1 cup packed basil leaves
2 tablespoons pecans (or any nut/seed of choice)
1/4 cup grated Pecorino Romano or Parmesan cheese
2 cloves garlic
1/4 teaspoon freshly ground pepper
1/2 cup extra virgin olive oil
Salt, to taste
Directions:
1. Put everything except salt in the large blender cup in the order listed.
Photo by Christin Urso
Photo by Christin Urso
2. Blend for 1-2 minutes, or until all the leaves have been pulverized and the pesto looks smooth.
Photo by Christin Urso
Like magic but less cool. Gif by Christin Urso
3. Add salt to taste and enjoy! If not eating immediately, refrigerate until serving. Pesto gets better as it sits and the flavors have time to mingle.
Photo by Christin Urso
Green Eggs
Prep time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes
Servings: 2
Photo by Christin Urso
Ingredients:
4 eggs
3 tablespoons pesto (fresh or pre-made)
2 tablespoons milk or cream
Pinch salt and pepper
Directions:
1. Put everything in the large blender cup and blend for a few seconds until well mixed.
Photo by Christin Urso
2. Scramble like you would regular eggs. Garnish with tomatoes and a sprinkle of extra cheese, and serve with toast (or ham if you’re feeling Dr. Seuss-y!)
Photo by Christin Urso
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This post was sponsored by JCPenney.