Description
Homemade pesto is super easy to make, but sometimes you don’t always have basil on hand – this recipe gives a basic guide on how to make pesto using any kind of leafy herb and using any kind of nuts or seeds. This recipe is a great way to use up leafy herbs that are about to go bad. Pesto is great on just about anything, crackers, salads, sandwiches, eggs, meat, and in pasta. so YUM!
Ingredients
Units
Scale
- 1 cup dark leafy greens: spinach, kale, or arugula
- 2 cups fresh leafy herbs (use leaves only): basil, parsley, cilantro, or mint (can use a combo of any two)
- 1 to 2 garlic cloves, minced
- 1/4 cup nuts or seeds: pine nuts, walnuts, almonds, pecans, pumpkin seeds, sunflower seeds*
- Juice of 1/2 to 1 lemon
- 1/4 cup freshly grated Parmesan cheese (or sub 2 tablespoons nutritional yeast to keep DF/vegan)
- salt and pepper to taste
- Optional: 1/4 to 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
Instructions
- Pulse together greens + flavors: To the food processor add your greens, herbs, garlic, nuts or seeds, lemon juice, and Parmesan cheese and pulse until a crumb texture forms. (see photo in blog post).
- Stream in oil: While the motor of the food processor is running slowly stream in the oil. Continue to blend until you reach your desired consistency. I prefer my pesto to have a little texture so I stop once the oil has streamed in. Pulse in the salt and pepper to taste and red pepper flakes if you desire. Taste and adjust seasoning as needed.
- Store/use Use immediately in sauces, dips, spread on toast or crackers, top salads or eggs. Possibilities are endless. Store in and air tight container in the fridge for up to 1 week.
Notes
*Toast the nuts/seeds: this is an optional step, but if you have a little extra time it adds a lot of flavor. To toast nuts/seeds: Add the nuts/seeds to a dry skillet. Turn the heat to medium and stir frequently until the nuts or seeds become fragrant (about 3 to 5 minutes). Immediately remove them from the heat and allow them to cool slightly before handling.
