Anything Pesto

Makesabout 2 1/2 cups
Prep Time20 minutes
Cook Time0 minutes

Ingredients
Directions

Ingredients

1/2 cup nuts or seeds (pine nuts, walnuts, almonds, macadamia nuts, pecans, pistachios, sunflower seeds, hemp seeds, or pumpkin seeds)
3 cups tightly packed chopped greens (choose one or mix: basil, spinach, cilantro, kale, beet greens, carrot greens, arugula, dandelion greens)
1/4 cup shredded cheese (Parmesan, pecorino Romano, aged Asiago, aged Manchego, aged Gouda, or cotija) or nutritional yeast
2 tbs. acid (lemon juice, lime juice, apple-cider vinegar, white-wine vinegar, or champagne vinegar)
1 tsp. lemon or lime zest
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, chopped
1/3 cup extra-virgin olive oil

Preheat oven to 350 degrees F. Spread raw nuts or seeds on a large rimmed sheet pan and bake until fragrant and toasted, about 10 minutes, stirring halfway through. Allow nuts to cool for a few minutes.

STEP 2

Add toasted nuts to a food processor with greens, cheese, acid, zest, salt, pepper, and garlic. Pulse until ingredients are all finely chopped.

STEP 3

With the processor running, slowly drizzle in the olive oil and process until the mixture forms a rough paste. Process until desired texture is reached; add more olive oil, a teaspoon at a time, for a smoother pesto.

STEP 4

Scoop pesto into a clean jar and drizzle a layer of olive oil on top to prevent browning. Seal the jar and store in the refrigerator for up to four days.

Nutritional information