Whenever I purchase a bunch of crisp, leafy green vegetables, I feel like I’m racing against nature to use every nutrient-packed leaf. Every hour that slips by, I worry. I tug at my hair, the thought of those leaves wilting and the draining nutritional value plaguing my mind. Chiberia’s relentless cold is not making matters any better either. It keeps me fromproduce stores and farmer’s market, making that head of greens all the more special. How can I make these leafy greens last until my next shopping trip?
There is a solution to this problem: pesto.
Pesto is easy to make, adaptable to your every fantasy and crazy versatile: use it to dress roasted vegetables, add to a salad dressing, toss with pasta, on a grilled cheese, etc. Not only is pesto delicious, but if you use the right ingredients it can give you vitamins on vitamins for days.
A pesto recipe is more of a formula: follow the ratios but choose the greens, nuts, cheese, oil and acid. Or leave some of it out. It’s the easiest and tastiest sauce you’re ever made.
- 2 C greens, chopped
- 1/3-1/2 C roasted nuts (depending on the nuts)
- 3/4 C freshly grated aged cheese (optional)
- 3 garlic cloves
- 2 T acid (optional)
- 3/4-1 C oil (as needed)
What I used //
- 1 1/2 C collard greens + 1/2 C basil
- 1/2 C roast almonds, chopped
- 1/2 C pecorino fulvi cheese
- 3 garlic cloves
- 1 T apple cider vinegar + 1/4 C pickled pumpkin
- 3/4 C extra virgin olive oil
- S + P
- If you don’t want to use any cheese, add 1 tsp extra salt, 1/8 C honey +1 T freshly grated ginger
- Food processor // blender
If you’re using tough greens, such as kale or collard greens, I like to give it a quick sauté until it softens up a bit.
To your blender or food processor, add all of your ingredients except the oil. Puree until smooth. Slowly stir in the olive oil, and pulse a few times until combined.