When you were a kid, what came to mind when you saw the color green?  Dinosaurs? Oscar the Grouch?  The Wicked Witch of the West? Or did you see things on your dinner plate that made you go “ewwwwww!!!!”  Admit it, most of us turned our noses up at anything green that wound up on the plate, especially things that looked like wilted, clumpy greens.  Canned spinach, anyone?

Like many kids, when I was young I HATED vegetables.  The only one I would deign to eat was corn, and let’s face it, corn isn’t necessarily on the list of the “healthy veggies“.  I wouldn’t eat anything green except iceberg lettuce.  Um, hello other veggie without a lot of nutritional value. Yeah, I was a joy at the table.  Granted, the only veggies that hit our dinner table were canned, so gray-looking green beans weren’t exactly going to change my mind. And another confession…I really didn’t eat many vegetables until my 30’s.  I know, I know.  Not great.

My, how times have changed.  Now I love lots of different veggies, and try hard to get them into my diet more and more.  And since greens are “the thing” right now, that’s easier than ever. Greens are everywhere these days.  Greens in smoothies.  Greens in juices.  Greens in desserts.  Now the challenge is figuring out how to eat up all of that seasonal, green and leafy goodness and still have some variety to choose from.

Pesto Greens

After a recent meander through the local farmer’s market, I admit that I may have overdone it with buying TOO many greens.  I mean, there are only 2 of us in the house–how many ways could I use up these beauties before they went bad?  And then the light bulb went off above my head: Pesto Party!

Basil Pesto

Of course, with so many greens to choose from, I didn’t want them to feel left out.  So I made pesto out of just about anything green I could get my hands on.  That means a boon for you, too! So get ready for pesto from basil, spinach, arugula, swiss chard, Tuscan kale, and even tomatoesPesto for everyone!

Pesto Party Prep
Basil Pesto (aka Pesto Genovese)
Print Recipe
"Pesto" comes from the word for "to pound" or "to crush". Of course, if you don't want to go old school with a mortar and pestle, a food processor works just fine. This classic sauce was purportedly developed in the Genoa region of Italy, hence the "Pesto Genovese". The traditional recipe for pesto, which uses fresh basil, garlic, Parmesan cheese and olive oil, is good on just about anything. I love making pesto and freezing it for those months when the basil isn't fresh, and I'm longing for sunny weather. So now is the perfect time to get crackin' on that effort!
Pesto Party Prep
Basil Pesto (aka Pesto Genovese)
Print Recipe
"Pesto" comes from the word for "to pound" or "to crush". Of course, if you don't want to go old school with a mortar and pestle, a food processor works just fine. This classic sauce was purportedly developed in the Genoa region of Italy, hence the "Pesto Genovese". The traditional recipe for pesto, which uses fresh basil, garlic, Parmesan cheese and olive oil, is good on just about anything. I love making pesto and freezing it for those months when the basil isn't fresh, and I'm longing for sunny weather. So now is the perfect time to get crackin' on that effort!
Ingredients
Servings:
Instructions
  1. Remove stems from basil. Wash the leaves, patting dry with a paper towel.
    Traditional Pesto Ingredients
  2. Using the blade attachment, add basil leaves and pine nuts to food processor.
    Basil and Pine Nuts
  3. Pulse until a course mixture forms.
    Crushed Basil and Pine Nuts
  4. Add Parmesan cheese and garlic to mixture. Pulse until ingredients are incorporated.
    Parmesan and Garlic in Pesto
  5. With processor on, use the hole in the top of the machine to slowly drizzle olive oil into mixture to form a paste.
    Olive Oil in Pesto
  6. Salt & pepper mixture to taste.
    Basil Pesto Processor
  7. Use pesto immediately, or store in air tight container in the refrigerator for up to a week. Alternately, store in freezer safe container and freeze for up to 4 months.
    Basil Pesto
Recipe Notes

This classic sauce is great on things like pasta, of course.  But get creative!  Use it as a spread on a breakfast sandwich, mix with Greek yogurt or sour cream for a tasty vegetable dip, or toss a spoonful into soups and stews for a complex flavor.  The possibilities are truly endless--and delicious!

Pesto Egg Sandwich

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