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Pesto can be made out of any green you happen to have on hand: arugula, beet tops, carrot tops, radish tops, chard, etc. You can also use whatever nuts and cheese you have. This recipe is an excellent way to mitigate waste in the kitchen, and it freezes very well in ice cube trays. Keep in mind that while this method is universal, flavor profiles vary – some greens are quite salty and others lean toward bitterness, so you will have to taste and season accordingly.
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Any Greens Pesto Pasta
- Yield: Makes 2 servings 1x
Ingredients
Scale
Instructions
- If using delicate herbs such as basil, parsley, or mint, they can be coarsely chopped and added to the food processor or blender. If using hardier greens like carrot tops or kale, blanch them first by submerging in boiling water for about 90 seconds and then placing in ice water or under a cool running faucet of filtered water.
- Add nuts of your choice, toasted or raw. Add the olive oil, cheese, garlic, and lemon juice, if using. Whiz together until relatively smooth. Season with salt and pepper to taste. (Be sure to turn off or unplug your appliance before sticking a spoon or finger in!) Add more olive oil if needed.
- Stir together with your favorite pasta and finish with a generous dusting of Parmesan or pecorino Romano.
Notes
- Nuts can be anything from pistachios to almonds or the classic pine nuts. I personally love almonds.
- The cheese of your choice may be parmesan, pecorino romano, manchego, asiago, etc.
- Cook up 6 ounces dried pasta of choice for two servings.
- For an extra hit of umami, add some tinned anchovies!
