The Basic Ingredients for Pesto

No matter what greens you choose, the basic ingredients for pesto remain the same:

• Greens: Basil is traditional, but kale, collards, chard, spinach, mustard greens, turnip greens, beet greens, carrot tops, and radish tops are excellent alternatives.

• Nuts: Pine nuts are classic, but walnuts, pistachios, almonds, or sunflower seeds work well too.

• Garlic: A clove or two adds the right amount of zing.

• Cheese: Parmesan or Pecorino Romano gives pesto its savory depth. You can also use nutritional yeast for a dairy-free option. Since I'm vegan, I add the Violife Parmesan and it's just great!

• Olive Oil: A good quality extra-virgin olive oil helps to blend the ingredients together smoothly.

• Lemon Juice (optional): A squeeze of lemon brightens up the flavors. Here's one of my secrets: add a bit of preserved lemon and some of the brine! This is a flavor BOMB!

I never waste fresh, vibrant carrot tops!

They make incredible pesto on their own, or paired with other greens!

Simple Steps to Make Pesto

1. Prep the Ingredients:

   • Wash and dry your greens thoroughly. Whether you're using basil, kale, collards, carrot tops, or radish tops, ensure they are free from dirt and excess moisture.

   • Peel the garlic cloves.

   • Grate the cheese if it’s not pre-grated.

2. Blend the Greens and Nuts:

   • In a food processor, combine the greens of your choice and the nuts. Start by pulsing the mixture to break it down into smaller pieces.

   • Add the garlic and pulse again until everything is finely chopped.

3. Add Cheese and Olive Oil:

   • Add the grated cheese to the mixture and pulse a few more times to combine.

   • With the food processor running, slowly drizzle in the olive oil. Start with a half-cup and add more if needed until the pesto reaches your desired consistency.

   • If you like a little extra brightness, add a squeeze of lemon juice.

4. Taste and Adjust:

   • Taste your pesto and adjust the seasoning. You might want to add a pinch of salt or a bit more cheese or lemon juice.

   • If the pesto is too thick, you can thin it out with a bit more olive oil or even a splash of water.

5. Store Your Pesto:

   • Transfer the pesto to a clean jar or container. You can store it in the refrigerator for up to a week. To prevent browning, pour a thin layer of olive oil on top before sealing.

   • Pesto also freezes well. You can freeze it in ice cube trays for easy, portioned use later.

Tips for Perfect Pesto Every Time

• Don’t Overdo the Garlic: Start with one clove and add more if you want a stronger flavor. Garlic can easily overpower the delicate flavors of the greens.

• Use Fresh Ingredients: The flavor of your pesto depends heavily on the freshness of your ingredients. Fresh greens and good quality olive oil make a big difference.

• Experiment with Ratios: Don’t be afraid to experiment with the ratios of greens, nuts, and cheese. You might find you prefer a bit more of one ingredient over another.

Recipe by SimplyByCynthia