The pesto is made from spinach, which is traditionally a good source of vitamin C. This recipe for pesto in a pressure cooker has a few ingredients to add.
One is the spinach, the other is basil.
The pestol is made by boiling spinach in water for 15 minutes and then adding the basil, which gives the pesto its creamy texture.
You can also use other vegetables to add to the pestol, like the carrots, broccoli or peas.
This is a great recipe for making a pesto to go with pesto or just to add a little spice to your salad.
Ingredients 2 tbsp olive oil 2 cloves garlic, minced 1 large onion, chopped 1 medium red bell pepper, chopped 2 carrots, sliced into small pieces 1 1/2 cups of spinach, rinsed 1 cup of water 2 tbsp water 1 tsp dried oregano 1/4 tsp dried basil 1/8 tsp dried mint 1/16 tsp dried rosemary 1/6 tsp dried parsley 1/3 tsp dried dill 1/1 tsp dried thyme 1/12 tsp dried marjoram 1/10 tsp dried sage 2 tsp fresh basil, chopped for garnish 1/5 cup fresh mint leaves Directions Heat the olive oil in a large saucepan over medium-high heat.
Add the garlic and sauté until the garlic is translucent, about 2 minutes.
Add onion, red bell, carrots and bell pepper.
Saute for another minute, then add the basil.
Cook for another 1 minute.
Add water, oreganol, basil and mint, and cook for about 3 minutes.
Remove from the heat and add the water, mint, rosemary, parsley, basil, thyme and salt.
Bring to a boil and cook, stirring occasionally, for about 15 minutes.
Stir in the pestole.
Serve pesto and garnish with parsley.