So many delicious and healthy spring greens are popping out of the ground right now and while a salad is always refreshing, sometimes you want something else to do with the greens. Making a basic pesto is an easy and tasty way to use the spring greens in a new and different way.
Here are some of our favorite pesto recipes for you to try tonight!
Spinach Basil Pesto
Ingredients:
- 4 cups spinach
- 2 cups basil
- 2 cloves garlic
- 1 Tbsp. lemon juice
- ¼ cup parmesan cheese
- ½ tsp sea salt
- ½ tsp black pepper
- ⅓ cup olive oil plus 1 Tbsp. olive oil
Directions:
- Pulse garlic and nuts in a food processor until a coarse paste forms.
- Place the spinach, basil, garlic, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Turn on the machine and blend for 30 seconds.
- Slowly stream in the olive oil while the machine is running. Process until smooth. Enjoy.
Kale Walnut Pesto
Ingredients:
- 2 cups packed torn kale leaves, stems removed
- 1 cup packed fresh basil leaves
- 1 tsp sea salt
- ¼ cup olive oil
- ¼ cup toasted walnuts
- 4 cloves garlic, chopped
- ½ cup grated parmesan cheese
Directions:
- In a food processor, combine the kale, basil and salt. Pulse 10-12 times, until the kale leaves are finely chopped.
- With the motor running, drizzle in the olive oil. Scrape down the sides of the processor.
- Add in the walnuts and garlic and process again, then add the cheese and pulse to combine.
Carrot Top Pesto
Ingredients:
- ½ cup (packed) fresh basil leaves
- 2 cups carrot tops (leaves)
- ¼ cup finely grated parmesan cheese
- 1 garlic clove
- 3 Tbsp. macadamia nuts or pine nuts
- ½ cup olive oil
Directions:
- Pulse garlic and nuts in a food processor until a coarse paste forms.
- Add basil, parmesan, and carrot tops; process until well blended.
- Add olive oil and pulse until combined, season with salt and pepper to taste.
