1/3cupfreshly grated parmesanomit for vegan or replace with nutritional yeast
1/2teaspoonkosher salt
1/8teaspoonfreshly ground black pepper
6tablespoonsextra virgin olive oiladd up to 2 tablespoons more olive oil to reach desired consistency
Instructions
Place the greens, garlic, lemon juice, nuts, parmesan (if using), salt and pepper into the bowl of a food processor or blender and process until roughly chopped.
4 cups herbs or greens, 1 clove garlic, 2 tablespoons fresh lemon juice, 1/3 cup toasted nuts or seeds**, 1/3 cup freshly grated parmesan, 1/2 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper
Scrape down the sides, then with the processor running, add the oil through the feed tube and process until it reaches the desired consistency. Taste and adjust the seasoning as necessary.
6 tablespoons extra virgin olive oil
Heat gently and toss with pasta, serve with chicken or grain bowls, or spread on pizza crust or sandwiches!
Notes
Pro tip: Use whatever greens you have on hand, such as basil, cilantro, parsley, mint, carrot tops, spinach, arugula, kale, Swiss chard, power greens, or a combination!
Pine nuts, walnuts, pistachios, pecans, almonds, pepitas and sunflower seeds all work in this recipe. Use pre-toasted nuts to save time, or bake on a rimmed baking sheet in a 350 degree oven for 5-10 minutes until golden and fragrant.
If you're wondering how to keep pesto green (really vibrant green!), blanch your herbs or greens in boiling water for 15 seconds, then plunge in ice water to stop the cooking process. Drain immediately, blot gently to dry, and use them in your sauce. I personally don't take the time to do this as I haven't had a problem with my pesto sauce turning brown, but it's an option if you're worried about discoloration.
Store fresh pesto in the fridge in an air tight container for 5 days maximum, or freeze for up to 3 months.
If you're following a vegan, paleo or Whole30 diet, omit the parmesan completely, or even replace it with nutritional yeast.