You don't need basil for pesto!

After years of thinking that pesto could only be made with pine nuts and basil, I've seen many recipes using other greens, other nuts and other cheeses!

Found the idea on a message board to use radish tops- and since I had a bunch lying around from the farmer's market, decided to try it.

Pesto is great on sandwiches, over crostini or in making crutons, tossed in hot or cold pasta, on pizza or flatbread, or on tomatoes. You could even use it over grilled zucchini.

Bitter/Herby Greens to use in Pesto:
  • Arugula
  • Radish tops
  • Basil
Chop in food processor or blender or by hand: 
1-2 C bitter/herby greens
1/8 C nuts (pine nuts, cashews, almonds)
1 TB - 1/4 C parmesan or other hard cheese (or you could try nutritional yeast + onion powder for a vegan version)
1 clove garlic
1-3 TB olive oil 
1/8 tea salt
pinch black pepper

The amounts are pretty forgiving, just taste as you go.

Spoon into clean/sterlized jars.  Should keep a week or 2 in the fridge. I've heard it keeps longer if you drizzle a thin layer of olive oil over the top.

Here's a photo of the second batch- blended a bit smoother:

No comments: