As it turns out, basil isn’t the real reason pesto is so impossibly delicious. It’s not the pine nuts either. It’s really the trifecta of hearty roasted nuts, salty aged cheese and grassy olive oil that makes pesto taste so good.

尝试替代蔬菜，奶酪和坚果是使您的生活中更美味的香蒜酱而不破产的好方法。毕竟，当您将香蒜酱视为简单比率（而不是严格的食谱）时，天空是极限。

这是一个快速的方法指南，可以用几乎任何东西制作香蒜酱。

实际上，罗勒完全可以用像西兰花拉比，芝麻菜，薄荷，羽衣甘蓝和羽衣甘蓝一样疯狂的蔬菜代替。您选择的深绿色为香蒜酱提供了最独特的味道。不同的蔬菜需要一些不同的准备工作，然后才能进行香蒜酱。

温柔的草本植物和蔬菜,比如芹菜、香菜, arugula, basil and mint, can be used raw. But for tougher, more fibrous greens (such as kale or collards) you’ll want to quickly blanche them in boiling, salted water to soften them. Then, drain completely (so you don’t add an unintended water to your pesto). To go a little further, roasting veggies such as scallions, onions or broccoli rabe before throwing them into your pesto blend bolsters flavor all the more.

Lastly, there’s no rule that says you can only use one veggie in your pesto, so mix and match those little bags of leftover greens in your crisper drawer to make sweet new combos.

建议：Parsley, cilantro, chervil, arugula, dandelion greens, broccoli, broccoli rabe, scallions, garlic scapes, ramp tops, kale, collards, mustard greens, radish tops, beet greens, spinach, watercress, peas.

对凉爽的风味组合感到好奇，这与潜入创意香蒜酱组合的任何理由一样，但还有其他重要原因 - 包括绕开那些经典的香蒜酱松果的费用。

我们很确定，如果您在香蒜酱曲目中尝试一些新坚果，您将永远不会感到需要再次购买松果。那里有一个美味的坚果和种子，为您的香蒜酱增添了丰富的泥土，首先要烤它们，完全冷却它们，这样它们就不会枯萎的生蔬菜，并将它们嗡嗡作响。

建议：Walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds, pumpkin seeds, sesame seeds, peanuts.

The rich, aged, distinctive flavor of Parmesan is certainly a perk in traditional pesto, but it isn’t the only option; any hard, salty, aged cheese lends that same craveable flavor. If you’re interested in making a dairy-free pesto, omit the cheese, but be sure to increase the quantity of nuts and seeds to compensate.

建议：Pecorino Romano, aged manchego, aged gouda, aged cheddar, cotija, Grana Padano, aged Asiago.

Greens, cheese and nuts are pesto’s biggest players, but all the other supporting ingredient roles can be swapped out, too. Olive oil is traditionally used in pesto, but a neutral oil could be used if you didn’t want to add the grassy flavor olive oil adds. Alternatively, you could use walnut, hazelnut or even chili-infused oils to perk up the flavors.

The bright, zesty flavors in pesto typically are the result of a little squeeze of lemon juice and zest, but any citrus or vinegar perks up your otherwise rich, deeply flavored pesto. As for the garlic, just leave it alone. There are some parts of tradition you just don’t want to mess with.

羽衣甘蓝 +羽衣甘蓝香蒜酱

制作2杯

原料

• 1 small bunch collard greens, stems removed
• 1 small bunch Tuscan kale, stems removed
• Kosher salt, to taste
• 3 garlic cloves, chopped
• 1/2杯（64克）帕玛森，磨碎
• 1 cup (118 mL) olive oil
• 1/2杯（64克）无盐的烤花生
• 1汤匙柠檬皮，细磨碎
• 1汤匙新鲜柠檬汁
• 黑胡椒，品尝

方向

在一大锅沸腾的盐水中煮羽衣甘蓝和羽衣甘蓝和羽衣甘蓝，直到鲜绿色和嫩，约45秒。转移到一碗冰水中（这可以停止烹饪并有助于锁定颜色）。排干并挤出尽可能多的液体（以避免使用水状酱汁）。

Coarsely chop greens and place in a food processor. Add garlic, Parmesan, oil, peanuts, lemon zest and lemon juice; process on low speed until a coarse but well-blended mixture forms (a little texture is part of the selling point). Season with salt and plenty of pepper.

Serves：16 |服务尺寸: 2 tablespoons