This is flexible mix-and-match recipe for pesto. You can choose to use different greens and herbs and nuts from the chart below based on what you prefer and what you have on hand.
| Herbs and Greens | Nuts and seeds |
| Arugula
Kale (baby or big) Mizuna Mixed Mustard Greens Spinach Mint Oregano Basil Cilantro Dill Parsley Garlic Scapes* |
Pine nuts
Walnuts Pistachios Almonds Cashews Sunflower seeds Pumpkin seeds |
*If using you are garlic scapes as your greens, you don’t need to add any garlic cloves
Here are a few suggested combinations:
Basil and pine nuts
Cilantro and pumpkin seeds
Kale, parsley and walnut
Ways to use pesto:
– pasta
– pizza
– chicken
– salmon
– wraps and sandwiches
– scrambled eggs
– roasted vegetable salad
– grain or pasta salad
– salad dressing
– dip
Basic Pesto Recipe
Ingredients
- 2 Garlic cloves or scapes
- 3 cups Greens or herbs packed
- ¼ cup Nuts or seeds
- ¼ cup Olive oil extra virgin
- ½ cup Parmesan cheese grated (for a vegan alternative, try avocado instead)
- ½ Lemon juice (optional)
- Salt and pepper to taste (optional)
Instructions
-
Add ingredients to your food processor and process in the following order: Garlic, greens or herbs, nuts, olive oil, Parmesan cheese, salt, pepper, and lemon juice.
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Add more olive oil or water and process more until the pesto reaches your desired consistency.