One of my favorite cookbooks right now is Run Fast. Cook Fast. Eat Slow by Shalane Flanagan and Elyse Kopecky. If you haven’t heard of it, be sure to check it out. It’s filled with awesome recipes geared toward athletes, so I reference it all the time to make quick meals for my runner husband on weeknights.
A favorite recipe of ours from the cookbook is Pesto Pasta with Sardines, which got me thinking about anchovies, and how awesome they would be incorporated into classic pesto for an added boost of omega-3s, vitamin A, protein, iron, and a whole bunch more (those little guys really pack a nutritional punch!)
This pesto is freezable so it’s perfect as a make ahead condiment for super busy nights. It’s also super quick to make!
Ingredients (makes 1 pint):
- 1 cup extra-virgin olive oil, plus more for storing
- the juice and zest of two lemons
- 1 (2 oz can) anchovy fillets
- 4 cups packed basil leaves
- 12 oz grated Parmigiano-Reggiano cheese
- 1 cup unsalted roasted cashews
- 4 garlic cloves
Add all ingredients to a blender in the order listed above (olive oil, lemon zest and juice, anchovies, basil, cheese, cashews, garlic). Process until smooth, about 30 seconds. If needed, scrape down the sides of the blender and process again until smooth.
To store, add to a mason jar or any container with a top. Drizzle a thin layer of olive oil on top before adding the top. Can be refrigerated in an airtight container for one week, or frozen for up to 12 months.
So simple right? The pesto doesn’t end up tasting fishy, but it does have a hint of an umami flavor that really pairs nicely with the basil and cheese.
I’ve made multiple batches of this already! Our favorite ways to eat it are stirred into orzo for a quick side (especially with fish), drizzled over sliced tomatoes and mozzarella, or as a dollop on top of spaghetti and meatballs.