Pesto is an all-purpose sauce. Put it on pasta or toast, or serve it with veggies; it’s just good with everything! It’s also incredibly expensive to buy. But the good news is that it’s incredibly easy to make and is the perfect vessel for using up leftover leafy greens. This version is ready in just 5 minutes and is made without basil.
Here’s what you’ll need
Leafy Greens: This can be spinach, cress, kale, carrot tops – anything you have on hand! Nuts: Traditional pesto uses pine nuts, though you can change up this ingredient as well! Feel free to try almonds, walnuts, sunflower seeds, and even pistachios. Below, I’ll detail which nut is best to use depending on which leafy green you’re using. Parmesan: Parmesan cheese brings savory flavor to your pesto. For strict vegetarians, look for a vegetarian-friendly brand (often at Whole Foods or health food stores). You can also use vegan cheese for a vegan pesto. Garlic: This brings a pungent flavor that is a staple of any great pesto. Salt and Pepper: These help to round out the flavors! Extra Virgin Olive Oil: Olive oil ties everything together. For the best pesto, use a good quality olive oil!
leafy greens pesto 3 ways
To make pesto, simply blitz the ingredients in a food processor until broken down. Slowly add the oil while the food processor is running to bring the pesto together. Here are the three different combinations you can make with this process.
How to serve pesto
Pesto goes incredibly well with a wide variety of dishes beyond pizza and pasta. Try serving it with these dishes.
Caprese Panini: This recipe has everything that goes with pesto – tomatoes, crispy bread, and cheese. Spaghetti Squash Bowls: Add a dollop of pesto to this bowl for extra deliciousness. Pressed Eggplant Sandwich: This sandwich is great with any sauce but extra delicious with pesto.
