If you love the fresh, vibrant taste of pesto but haven't tried making it at home, you're in for a treat. Pesto is not only easy to prepare, but it's also incredibly versatile. While traditional pesto is made with basil, you can mix things up by using other healthful leafy greens like kale, collards, carrot tops, and radish tops. This post will guide you through the simple process of making pesto with these greens, perfect for adding a burst of flavor to pasta, sandwiches, or even as a dip. Even better, it will save you money - have you seen the prices on store bought pesto? Yikes!
Why Make Pesto at Home?
Making pesto at home has several advantages:
Freshness: You control the ingredients, ensuring everything is fresh.
Customization: You can tweak the recipe to your liking, whether you prefer it nuttier, cheesier, or with a different green base.
Cost-effective: Homemade pesto is often far cheaper (and better!) than store-bought, especially if you're using greens from your garden or leftover tops that might otherwise be discarded. Pesto lasts in the fridge for about two weeks or more.
Mix and match your greens
for homemade pesto! Here, I mixed carrot tops, mustard greens
and some basil.
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
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.
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.
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.
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.
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.
Pesto makes a wonderful sauce
for pasta, potatoes, vegetables and more.
Enjoying Your Homemade Pesto
Once you've made your pesto, the possibilities are endless. Toss it with pasta, spread it on sandwiches instead of mayonnaise, mix it into salads, or use it as a dip for veggies. Making pesto at home is not just easy and fun, but it's also a great way to use up leafy greens that might otherwise go to waste.
So next time you're looking for a quick and flavorful addition to your meals, remember that homemade pesto is just a few simple steps away!
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