Updated: Mar 23
This recipe is a twist on your classic pesto and makes a decently large batch that you can use in so many ways. You may notice I love sneaking extra greens into everything, but I like the added volume and the milder flavor the kale adds. Use this as a base recipe- you can swap out kale for spinach, or reduce waste by using your radish greens or beet greens. You can also get creative with the nuts- I used a mix of 3 types but you can pick one and stick to it, or go classic with pine nuts.
I’ll use the pesto in omelets or scrambles, mix it into ricotta for my zucchini lasagna, or add in cream & broth to make a creamy pasta sauce (my pick tonight). Or keep it simple and eat it plain on top of your choice of protein, and I’m sure you’ll think of many other uses- please share any ideas below!!
2 cups packed basil leaves, harder stems removed
1/3 cup packed fresh kale (can also use spinach)
¾ cup nuts: I used the following trio but typically use ¾ cup toasted walnuts by themselves. Play around with different mixes to switch it up :) -¼ cup walnuts, toasted in the oven until golden & cooled -¼ cup cashews, toasted in the oven until golden & cooled -¼ cup pecans, toasted in the oven until golden & cooled
5 cloves of garlic
½ cup freshly grated parmesan
½ cup good olive oil (or more, to taste)
¼ teaspoon salt (approximate & optional- taste first without! Part is a salty cheese so you might not need it)
In a food processor, pulse basil, kale, nuts garlic and parmesan until just mixed but texture is even.
Scoop mixture into a bowl and stir in olive oil- adding more to get the texture you want. Taste before adding salt and pepper
Keep your pesto in in an airtight container in the fridge for 5-7 days, or freeze some to have on hand in the future!