Pesto Without Basil (Using Any Leafy Green!)
User Reviews
5
-
Prep Time
5 mins
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Total Time
5 mins
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Servings
1 cup of each
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Calories
80 kcal
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Course
Main Course, Appetizer, Condiments
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Cuisine
Italian
Pesto Without Basil (Using Any Leafy Green!)
Description
Pesto Without Basil presents three types of pesto made using carrot greens with pine nuts, watercress with walnuts and lemon juice, and spinach with almonds. Each pesto starts by pulsing the leafy greens, nuts, Parmesan, garlic, salt, and pepper in a food processor to break down the ingredients, then gradually incorporating extra virgin olive oil for a cohesive sauce. This approach uses familiar pesto ingredients but allows cooks to utilize a variety of leafy greens, even those less commonly used in pesto, expanding the options for homemade sauces.
The texture is smooth with small pieces of nut providing slight texture contrast. The flavor depends on the leafy green chosen, ranging from the slightly bitter carrot tops to the peppery watercress and mild spinach, each bringing a distinct fresh taste. The lemon juice in the watercress pesto adds brightness balancing the peppery tones. The Parmesan and garlic base flavors complement the greens for a well-rounded pesto.
The pestos can be used as a spread, dip, sauce for pasta, or drizzled over vegetables or grilled meats. They bring fresh herbaceous flavor to dishes and can be prepared ahead and stored chilled. The notes specify that pesto keeps for up to a week refrigerated in an airtight container, allowing for easy meal prep.
Ingredients
Carrot Greens Pesto
- 2 cups carrot leaves 60 g
- ¼ cup pine nuts 35 g
Watercress Pesto
- 2 cups watercress 60 g
- ¼ cup walnuts 35 g
- 1 Tbsp lemon juice 15 mL
Spinach Pesto
- 2 cups spinach 60 g
- ¼ cup almonds 35 g
For all of the pestos
- ½ cup Parmesan Cheese 50 g, grated
- 3 cloves garlic
- ½ tsp salt
- ½ tsp black pepper
- ½ cup extra virgin olive oil 118 mL
Instructions
- Blitz: Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.
- Oil: Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until fully incorporated.
Notes
- Store pesto in an airtight container in the refrigerator for up to one week.
- Gradually add olive oil while blending to achieve preferred sauce consistency.
- Use freshly grated Parmesan for better texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1cup of each
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1Tbsp | |
| Calories | 80kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 122mg | 5% |
| Potassium | 21mg | 0% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 20mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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