Fresh Mix & Match Green Pesto

You can try this recipe with anything green and make it ahead if you are into one day a week meal prep. I have made this with all kinds of herbs and lettuces—my favorite, besides the traditional basil is arugula! Surprised?

Try different soft nuts & hard cheese too! Traditionally, pesto is made with pine nuts & Parmesan, but I have had great success with other pantry staples like walnuts, pecans, & Pecorino cheese.

You will find me putting this on almost everything! If serving with pasta, I would use about 1/2 of reserved pasta water to thin sauce to desired consistency.

green_pesto

I typically make this as part of my meal prep about once a month—You can put it on almost anything! Try it with roasted cauliflower, broccoli, or potatoes. I also love it with the classic pasta and especially with eggs! Definitely a must for people taking salads to work. Also a great way to get a pesky, toddler palette some greens! How do you like use pesto?

Arugula & Walnut Pesto

1/3 cup walnuts
4 cups, packed arugula leaves (about 5 oz or 3-4 big fistfuls)
1/4 cup, packed, grated Parmesan cheese
1–2 cloves of medium to largish garlic cloves
juice & zest of a large lemon (or a couple of small ones…)
1/4–1/2 cup olive oil

makes about 2 cups

  • Toast the nuts at 300 degrees for about 6 minutes or until golden brown—Sometimes I do these in a small sauté pan if I am feeling lazy pressed for time.
  • Put everything in the food processor Blitz arugula, pine nuts, Parmesan cheese, and garlic in processor until almost smooth.
  • Slowly add oil while the food processor is running. Start with 1/4 cup oil and process until all of the ingredients are well broken down. Keep adding oil, 1 tbs at a time, until you read your desired consistency (don’t recommend exceeding 1/2 cup total).

 

 

 

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