• Eddie

Blueberry Pesto

2016 might have been a garbage year, but I’m here to change that…in honor of Prince (RIP)

Make your pasta purple. Life is too short for nothing but red sauce. Maybe you’re skeptical about blueberry pesto; let me assuage your fears. This stuff was so good, I was eating it with a spoon. It’s the perfect sandwich condiment. Fuck a mayonnaise, you bore. 


1 lb. blueberries (fresh or frozen, work with what you have)

2 t minced garlic

1 bunch parsley, stems removed a halfway point

½ C grated Romano cheese, 

½ C toasted cashews

Couple of shakes of Adobo (or a punch of S&P)

¼ t crushed red pepper

½ C crumbled goat cheese

Box of dried pasta


  1. Heat the blueberries in a dry saucepan over a medium flame for 5 minutes. They should release some blueberry liquid. That’s good, we’re going to use that instead of oil to get pesto consistency.

  2. Combine the blueberries, garlic, parsley, Romano cheese, cashews, adobo and crushed red pepper in the bowl of a food processor. Pulse until you have a pesto consistency. Give it a taste and adjust seasoning.

  3. Cook your pasta according to instructions, Drain and return to the pot.

  4. Pour the pesto over the pasta and mix until well coated. Top with the goat cheese.

Feel free to grill some bread and make a goat cheese and pesto crostini if you’re not feeling pasta.

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© 2018 Eddie McNamara