All the Greens Pesto
This flexible and flavor-packed pesto adds freshness and depth to anything (edible) it touches.
Add a dollop to pastas and soups, use as a spread on paninis, or liven up any protein. Pesto will accept pretty much any produce you have in your possession, so it’s a great way to put sad-looking herbs and veggies to use.
Pesto is so delicious, so versatile, and so flexible. I love making it because no two batches are ever the same. Sometimes I like to punch up the herb ratio for a fresher result. If I’m going to use it as a spread, I opt for a thicker consistency. If I’m planning to use it on pasta, I may add a bit more Parmesan and a bit more olive oil to thin it out.
And while we’re on the subject, of course you should make pesto pasta.
Throw in some sun-dried tomatoes, artichokes, olives, broccoli, chickpeas, shrimp, literally anything else and bask in the glory of a fresh and summery pasta night. Use it on pizza, either instead of your red sauce or as a nice little flavor bomb drizzled on top. Or take your bruschetta to the next level with a swipe of pesto right on the bread. Also, please dip smashed potatoes in pesto. Please, please, pretty please. This is personal.
Pesto is one of the first things I learned how to make in a summer camp cooking class, which is sort of a cheat since you don’t really need a recipe for it. That summer, I took tennis lessons and a cooking class. One of them stuck.
If you need me, I’ll be here all summer making all kinds of pesto and contemplating the tennis career that could have been.
If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.
All the Greens Pesto
Ingredients
- 1 cup basil
- ½ cup parsley
- 1 cup spinach
- ⅓ cup Parmesan
- 1-2 garlic cloves
- ⅓ cup nuts pine nuts, cashew, walnuts, pistachios, almonds, etc.
- ½ cup olive oil
Instructions
- Place the spinach, Parmesan, garlic, and nuts in a food processor/blender. Pulse to combine.
- Add the basil and pulse to incorporate it.
- With the motor running, slowly pour in the olive oil. You may need to scrape down the sides a few times to help the ingredients to come together. It's done when it looks like pesto!