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.
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!
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 tomatoes. Pesto for everyone!
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"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!
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- 1 large bunch fresh basil leaves (approximately 4 cups)
- 1/4 cup pine nuts
- 1/2 cup grated Parmesan cheese (freshly grated, not the powdered stuff from the green jar)
- 2 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/3 cup extra virgin olive oil
- Remove stems from basil. Wash the leaves, patting dry with a paper towel.
- Using the blade attachment, add basil leaves and pine nuts to food processor.
- Pulse until a course mixture forms.
- Add Parmesan cheese and garlic to mixture. Pulse until ingredients are incorporated.
- With processor on, use the hole in the top of the machine to slowly drizzle olive oil into mixture to form a paste.
- Salt & pepper mixture to taste.
- 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.
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!
LOVE pesto! It’s a summer favorite
Divine! I have to admit, all-basil pesto is a bit overwhelming to my husband and I, so we often cut in other greens and herbs. Pesto is so darn versatile!
The varieties are endless, and they flavors they impart in various dishes are just as diverse. Yay for pesto!
Pesto is one of my favorite sauces simple and so good =)
Pesto is so lovely to use all our summer herbs!
(I’ve ALWAYS loved veggies! I was bringing brussels sprouts to snacktime as a kid! Bahaha!0
My parents would have loved if I’d been into veggies as a kid, but the options presented were less than appealing. LOL
Haha, I for sure didn’t like veggies when I was young! I wanted cheesecake! My toddler is super picky too!
This pesto looks fantastic!
Thanks for sharing on Try a Bite Tuesday Link Party! Hope to see you back next week!
I was able to sneak greens into my husband’s diet with pesto! He had no idea, and had no argument once he went back for seconds!
I was a semi-decent vegetable eater as a kid, there was some I hated but the basics I ate. Now I eat it all and like you when I have too much I pesto it all!
Yum, fresh pesto is the BEST! There is a place nearby that makes fresh pasta and it’s so good topped with some pesto!
I love the idea of a pesto party! Greens are a happy thing in my life, but unfortunately my husband is not too keen on them (he has a fear of salad.) Oh well, more for me!
Wow this looks delicious. I have always been a big fan of pesto. With all of these fresh ingredients, I imagine I would be spoiled with this recipe. I wouldn’t want any other kind of pesto. Can’t wait to try this!
I always liked green stuff as a kid! My fiance however, still doesn’t. Pesto is sooo delicious, I almost want to eat it by the spoonful!
Ashley, I actually FINALLY got my husband to eat kale in a pesto. He had no idea. I snuck it in and he was none the wiser. In fact, that will be one of the recipes yet this week! :o)
Pesto is a great idea to make with lots of greens. All the sudden our basil plants have exploded with leaves so it is time to make some pesto. I love all your ideas for adding to dishes.
Christie, I have become addicted to making and using pesto in so many ways. In fact, my food processor rarely actually gets put away right now! Thank goodness I have the counter space to keep it handy for whatever greens I happen to bring into the kitchen!