Leafy Green Pesto
A vibrant and fresh pesto made with leafy greens, nuts, garlic, and Parmesan cheese.
10 mins
Prep Time
5 mins
Cook Time
4
Servings
Ingredients
- 2 cups packed leafy greens (spinach, kale, or arugula)
- 1/2 cup fresh basil leaves
- 1/3 cup nuts (pine nuts, walnuts, or almonds)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
Nutrition Facts
Share this Recipe
Instructions
Prepare the greens: Wash the leafy greens and basil thoroughly, then pat them dry with a clean towel to remove excess moisture.
Toast the nuts: In a dry skillet over medium heat, lightly toast the nuts for 2-3 minutes until fragrant. Stir frequently to prevent burning.
Blend the base: In a food processor, combine the leafy greens, basil, toasted nuts, and garlic. Pulse until finely chopped.
Add cheese and seasonings: Add the Parmesan cheese, salt, black pepper, and lemon juice to the food processor. Pulse a few times to combine.
Incorporate the oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency.
Adjust and serve: Taste the pesto and adjust seasoning if needed. Use immediately or store in an airtight container in the fridge.
Chef's Tips
- Greens Tip: Use a mix of greens for a more complex flavor. Spinach adds mildness, while arugula adds a peppery kick.
- Nut Variations: Substitute pine nuts with walnuts or almonds for a different texture and taste.
- Storage: To preserve freshness, cover the pesto with a thin layer of olive oil before storing in the fridge.
- Freezing: Pesto freezes well. Portion it into ice cube trays for easy use later.
- Serving Ideas: Toss with pasta, spread on sandwiches, or use as a dip for vegetables.
