Pesto is one of my favorite go-to meal starters so I’ve created an adaptable recipe so you can make it to suit your tastes and the season at hand! Nutty, herbaceous, savory, and bright, pesto is the perfect balance of flavors all wrapped up in a pretty verdant-hued package.
I find it curious what constitutes comfort food from person to person. Sometimes there are memories and stories attached while other times it is something that feels deeply nourishing. Of course “nourishing” is not to be confused with words like “healthy”. In my humble opinion, nourishment runs on a deeper level, satisfying body, mind, and soul. Whereas a bowl of kale might be “healthy”, a bowl of macaroni and cheese or your favorite childhood cereal can be nourishing.
Times of stress and uncertainty, like those we find ourselves in at the moment, often require imbibing our own version of comfort food. Mine tends to fluctuate throughout the year along with the seasons, but one constant is pesto tossed with something carb-y (usually pasta). It’s incredibly easy and quick to put together (just throw everything in the blender!) and I can change it up based on what I have. I think the flavor is what makes it comfort food for me: nutty, herbaceous, savory, and bright. It’s the perfect balance of flavors all wrapped up in a pretty verdant-hued package.
Before we get to the recipe, let me say that this is not traditional pesto by any means. Rather, it’s a pesto-like sauce that that just so happens to also be green! Since I make it based on what I have seasonally, every batch tends to be unique. For instance, the batch photographed was made with half of an avocado rather than olive oil because the store was wiped out of olive oil when I ordered groceries a couple of weeks ago. In addition to my favorite combinations, I’ve included recipe suggestions below in case you’re looking for inspiration for enjoying your pesto!
My Favorite Pesto Combinations & Recipe Suggestions
+ I love using sunflower seeds in the summer. They go really well with baby spinach and flat leaf parsley.
+ Pecans and sage make for a good fall/winter combo along with baby spinach or arugula.
+ Pecans and cilantro are a really delicious combo, especially when paired with earthy root veggies like beets and carrots.
+ Pumpkin seeds make a delicious combo with cilantro as well! I love using this combo as a dip for tortilla chips.
+ Since cashews have a natural sweetness to them, I love them paired with pungent herbs like basil and mint.
+ Tired of pasta? Make these oat flatbreads and top them with your pesto and whatever roasted veg you’ve got. Or, spread your pesto on pizza dough before adding the rest of your toppings.
+ If you love snacking on raw veggies, try mixing your pesto with sour cream or plain unsweetened yogurt for a creamy dip.
+ Eat a lot of sandwiches or avocado toast? Use your pesto as a sandwich spread.
+ If you love lasagna but don’t like tomato sauce, use pesto between the layers instead.
PrintAdaptable Green Pesto
- Total Time: 10 minutes
- Yield: 1.5 cups 1x
- Diet: Vegan
Description
Pesto is one of my favorite go-to meal starters so I’ve created an adaptable recipe so you can make it to suit your tastes and the season at hand! Nutty, herbaceous, savory, and bright, pesto is the perfect balance of flavors all wrapped up in a pretty verdant-hued package.
Ingredients
- 2 cups of greens and/or herbs: baby spinach, steamed kale, baby arugula, radish greens, carrot greens, nettles, basil, parsley, sage, etc.
- 1/2 cup toasted nuts or seeds: cashews, pecans, sunflower seeds, pumpkin seeds, walnuts, etc.
- 1/4 cup nutritional yeast (or Parmesan cheese if you aren’t vegan)
- juice and zest of 1 small lemon
- sea salt to taste
- 1–2 minced garlic cloves or 1/4 tsp granulated garlic
- 1 tsp maple syrup or honey
- 1/3 cup extra virgin olive oil (or, you can use the flesh of 1/2 of an avocado along with 3-4 tbsp of water in its place)
Instructions
Add everything to a blender and blend until relatively smooth. Taste and add more salt if needed. Store your pesto in an airtight container in the fridge for up to a week.
Notes
- The batch photographed is kale and blue spice basil from my garden with cashews and half of an avocado in place of the olive oil. I ended up adding 1/4 cup of water to allow it blend a bit better.
- If you’re using tougher greens like kale, I recommend steaming them lightly beforehand.
- Prep Time: 10 minutes
- Category: sauce