basil

Presto! Pesto!

by Dominique Didier

If you are wondering what to do with the abundance of leafy greens in your share, and you also love pesto, here’s a tip for you:  You can make pesto with just about any leafy green!  Yes, and save money by substituting pine nuts for other types of nuts, even sunflower seeds.  Below is a basic recipe and my ideas for many substitutions.

Basic Ingredients:

  • 2 cups loosely chopped leafy green (e.g., kale, mustard greens, tatsoi, spinach, arugula – you can even use garlic scapes instead of greens)

  • 1 cup basil leaves (any type of basil is recommended, but try parsley or cilantro)

  • 1 – 2 cloves garlic

  • ½ small lemon squeezed (~ 2 TBSP; use more or less lemon juice to suit your taste)

  • ½ - 1 c olive oil (amount may depend on type of leaf as juicier leaves require less oil, while firmer leaves might need more oil; use enough to make a smooth paste)

  • ½ cup nuts (pine nuts are traditional, but I find chopped walnuts and slivered almonds work very well as do sunflower seeds as much more cost-effective alternatives)

  • ¼ cup grated parmesan cheese (optional; Do not add if you plan to freeze your pesto)

  • Salt and pepper to taste

Preparation:

  1. Put all ingredients into a food processor or blender.  Process until smooth.  Use immediate or refrigerate and use within a week.  I freeze portions in giant ice cube trays and wrap each cube individually to easily portion it out as needed.

Notes:

  • Exact amount and proportion of your leafy greens and herbs can vary, but I find a 2:1 ratio works well; it depends on what you have available and the taste balance you are looking for.

  • To reduce the ‘bite’ of the raw garlic roughly chop it then salt it and pour over some of the lemon juice.  Let this sit while you assemble the other ingredients before putting everything into your food processor.

  • If using garlic scapes for your pesto, or as a substitute for garlic, you may wish to quickly blanch it to remove the strong ‘bite’; this will make the flavor less overpowering.

  • The amount of each ingredient isn’t crucial; go ahead and mix-and-match your greens, use more or less lemon juice or garlic or salt to suit your personal taste, and experiment with different leaf, herb, and nut combinations.  Also, I much prefer to omit the parmesan cheese and use the pesto either without cheese, or add grated cheese to the final dish rather than in the pesto.