Pesto can be made all year round with a mixture of herbs and soft greens such as spinach, rocket and watercress. It is a great way to get raw greens into the diet during the cooler months. Pesto is a concentrated form of greens as the quantity of greens started with reduces with the processing, so a little goes a long way.
*This pesto can also be made dairy-free by omitting the Parmesan and using cashews for a creamy texture.
Prep time 15 minutes
- 1 bunch greens; parsley, coriander, rocket, watercress, spinach, mizuna, basil
- 1/2 cup walnuts or other nuts; almonds, cashews, brazil nuts
- 1-2 garlic cloves, chopped
- juice of half a lemon
- generous handful grated parmesan cheese (optional)
- approx. 1/3 cup extra-virgin olive oil
- Salt and pepper to taste
Wash the rocket, removing any tough stalks and roughly chop. Combine the rocket, walnuts, garlic, lemon and parmesan in a food processor and pulverize. With the machine going drizzle in olive oil to create a paste. The quantity of olive oil will depend on the consistency desired. Adjust seasoning to taste. Use as a spread on sandwiches, stir through pasta, spoon into soup.
Tip The trick to keeping the pesto from going brown is to use enough olive oil while blending. The oil coats the cut leaves so to protect them from oxidation.
Check out my Facebook photo album of this recipe.