That’s right, people. And it costs almost nothing to make.
I just whipped up a batch because I just happened to have a lot of greens on hand.
Most people think basil when they hear pesto. Pesto is traditionally these things: basil leaves, pine nuts, olive oil, parmesan cheese, and garlic.
However, I think the word has taken on a more general definition lately because I see all sorts of “pestos” these days. Spinach with walnut, kale pesto, etc.
Keeping that in mind, I used parsley, basil, AND spinach. I happen to always have pine nuts and parsley on hand. And who doesn’t have olive oil and garlic around? STAPLES, people. HAVE THEM.
So anyway, get your food processor out and be prepared for some awesomeness.
In the bowl of the processor add the ingredients listed.
Mixed Herb/Greens Pesto
Note: omit the cheese to make this vegan
One large handful of baby spinach
One bunch of Italian flat-leaf parsley
One bunch of basil
1/4 cup pine nuts
a teaspoon each of kosher salt, and pepper
2/3 cup of olive oil (you will add this once the processor starts)
1/4 cup parm. cheese
Put everything in the food processor cleaned and dry, except the oil. It should fill the bowl.
Turn it on, and slowly pour the oil in until it is about as thick as a gaspacho or slightly thin smoothie. If you like it a little thicker, then just check the consistency.
Here’s what you will get:
After the blend
Keep in a glass jar, preferably, and use generously. I will be putting it on some flatbread pizzas tonight. Maybe I will even post a picture.
The jar
CookWrite 