Receta Pesto with Fresh Greens
*Turkey cutlet with Basil Beet Top Pesto
I have a weekly delivery from a local farm CSA and in the winter my box is loaded with winter greens. I must admit I don’t always get to them. My family does not appreciate the flavor of the assorted greens in salads as much as I do, they like that old limpy lettuce stuff.
I juice and dehydrate and make broths with greens. But my favorite use for the leaves is to make pesto.
I like to use more flavorful greens for my pesto, like arugula, mustard or watercress and of course Basil. I will balance a less flavorful green with an herb like Basil, Parsley or even Lemon Balm.
I have posted a basic recipe below, but please don’t get locked in to a “recipe” for pesto. It’s the idea that matters. Green stuff, a little liquid to loosen things up, a little acidic burst to brighten the greens, something with a little kick of heat, the nuts give a little texture and the cheese gives a pungent back drop and adds depth. It all makes a really cool balance of flavors.
Don’t over salt! Just subtly salt, salt is best sprinkled on top just before serving. I love to sprinkle a basic pesto with a pinch of coarse flake salt.
But consider this:
Make a Chimichurri with just parsley, lime, chilis, garlic, oil and salt.
- Swiss Chard with orange juice and zest, red onion and white pepper
- Change up the cheese backdrop
- Use Sunflower Seeds or Pepitas or Hazelnuts
- You may need to use more or less garlic depending on the type you have and how fresh it is
- You may need to use more lemon depending on what type and how fresh
- Flavored Vinegars add a fantastic pop to pestos
- and just keep considering…
- Pesto with almost any Greens
- 1 super packed cup Greens
- 2-3 Tablespoons Olive Oil to loosen things up
- 2 Tablespoons Pine Nuts (or not! or sunflower seeds or…)
- 2 Tablespoons Parmesan
- 1 Garlic clove
- 1 teaspoon Chili Flakes or a dash of Cayenne
- Juice of 1/2 lemon
- Pinch of Salt
Blitz everything together in your favorite blender/chopper (I like my little electric food chopper that is a hand me down from my grandmother).
Use right away as a dip or a topping for fish or meat.
Store in the fridge if you must! Make sure to pour just enough olive oil over the top so that the mixture doesn’t brown. Seal your container.
If using from frozen, consider adding it as a sauce on hot foods like pasta or spaghetti squash.
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