The Basics / Pesto
Pesto is a great way to recycle wilted greens of almost any kind - why limit it to just basil?!
the basics / pesto
active time: 15 minutes
There are a few components to making a great pesto: greens, nuts, cheese, garlic, and oil to marry the flavors. If you aren't completely ready to leave the classic recipe behind start with cutting the amount of basil with another green to incorporate a wider variety of nutrients - or get those half dead greens out of the refrigerator and give them a try!
For the greens - Any combination of basil, parsley, cilantro, chervil, arugula, dandelion greens, broccoli, broccoli rabe, scallions, garlic scapes, ramp tops, kale, collards, mustard greens, radish tops, beet greens, spinach, watercress, peas will work. If using tender herbs there is no need to blanch them, but for the hearty greens they will need a quick blanch and ice bath before processing. Scallions and broccoli can even go on the grill for extra flavor.
For the nuts - Usually best to pick a single source of walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds, pumpkin seeds, sesame seeds, pine nuts or peanuts.
For the cheese - Usually best to pick a single source of Pecorino Romano, aged manchego, aged gouda, aged cheddar, cotija, Grana Padano, aged Asiago, or Parmesan Origiano.
For the oil - You can combine your oils if you like these are some that work great: olive oil, avocado oil, ghee, softened butter or coconut oil.
ingredients
- 6 cups of greens
- ½ cup toasted nuts
- ¾ cup cheese
- ¾ cup oil
- Citrus zest & juice - lemon, lime, even vinegar
- 2 cloves garlic, finely grated
- 1 tsp Celtic sea salt
- Optional: a pepper like jalapeno, fresno, serrano, or something spicier if you dare
method
Preheat oven to 350°. Toast nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes.
Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute.
Add greens and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Store for up to 3 days covered in oil to prevent browning.
