‘Any greens’ homemade pesto (vg)

Introduce

Chef :

Genna

‘Any greens’ homemade pesto (vg)

I make this almost weekly because it’s so versatile and perfect to have on hand whenever I don’t have time for anything more elaborate than pesto pasta. You can use any greens you have 🌱 I’ve used foraged greens such as nettles (blanch them first!), dandelion leaves, and wild garlic. I’ve also tried this recipe with carrot tops, chard, kale, spinach, parsley and basil. The one pictured is made with a combination of broccoli leaves and parsley from my garden, plus some baby spinach to bulk it out. Enjoy! 💚

Ingredient

Cooking time :

Less than an hour

6 cups

greens (kale, spinach, basil, parsley, wild garlic, etc.)

1-2 cloves

garlic (raw or roasted)

1/4 cup

sunflower seeds (substitute walnuts, cashews, pine nuts, etc.)

1/4 cup

nutritional yeast (or to taste)

+ tablespoons olive oil

Cooking instructions

* Step 1

Separate stems from leaves if necessary, give greens a good wash and squeeze out the water.

* Step 2

In a food processor, coarsely grind the sunflower seeds (or nuts) and then put in a bowl to the side

* Step 3

Similarly, chop up the garlic cloves using a knife or food processor. Remove and set aside.

* Step 4

Add greens to food processor, a cup at a time if necessary and blend until finely chopped.

* Step 5

Add everything back into the food processor (seeds/nuts, garlic, nutritional yeast) and blend until smooth. Add oil a tablespoon at a time and keep blending until you reach your desired texture. Season with salt and pepper.