Seasonal Green Pesto

Vibrant pesto sauce has roots in the Liguria region of northern Italy, but a similar version dates back to ancient Rome when it was commonly made with a mortar and pestle

Ingredients:

4 cups seasonal greens (basil, kale, spinach, chard, arugula), roughly torn

2 cloves garlic, peeled and minced

½ cup pumpkin seeds, raw walnuts OR pine nuts

½ cup extra-virgin olive oil

Juice of ½ lemon

½ cup Parmesan cheese (optional)

½ tsp. salt

1-3 tbsp. water

Equipment:

Skillet
Cutting board
Kitchen knife
Food processor, blender OR mortar and pestle
Measuring cups and spoons
Spatula
Lemon juicer OR fork

Ingredients:

4 cups seasonal greens (basil, kale, spinach, chard, arugula), roughly torn

2 cloves garlic, peeled and minced

½ cup pumpkin seeds, raw walnuts OR pine nuts

½ cup extra-virgin olive oil

Juice of ½ lemon

½ cup Parmesan cheese (optional)

½ tsp. salt

1-3 tbsp. water

Equipment:

Skillet
Cutting board
Kitchen knife
Food processor, blender OR mortar and pestle
Measuring cups and spoons
Spatula
Lemon juicer OR fork

Directions:

Customize this recipe with your choice of fresh, seasonal greens. Use any of the suggested greens and play with the ingredients for more intense or subtle flavor!

  1. Wash all the produce.
  2. Place a skillet over medium heat and add the seeds or nuts. Roast the seeds or nuts, stirring frequently for 5 minutes, until they are fragrant. Remove from the pan and allow them to cool in a bowl.
  3. If there are any thick, tough stems in the greens then break them off and roughly tear apart the leaves.
  4. Peel and mince the garlic.
  5. Add all the ingredients except the water to a food processor and pulse until creamy. Scrape down the sides with a spatula when needed. If the mixture is too thick, add 1 tbsp. water at a time and pulse again.