Use this basic recipe to create any kind of pesto with garden greens. You can substitute any leafy green vegetable or herb for the basil.
2 cupsfresh basil (washed)
1⁄2 cupparmesan cheese (freshly grated)
1 cupolive oil
1 cuptoasted nuts ((optional))
1cloves garlic (roughly chopped)
Add the garlic, nuts, cheese and one tablespoon of olive oil to the basin of a food processor. Pulse into a paste.
Add the basil leaves. Pulse until the greens and paste are mixed, then scrape down the sides of the bowl with a spatula.
With the food processor running, stream the rest of the olive oil in through the chute in the lid.
Check the seasonings and add salt and pepper to taste.
- Print View