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Ultimate Pesto Recipe

February 10, 2021

This recipe is designed to be customized. It’s my go-to “my crisper drawer is filled with greens that are about to go bad and I need to use all of them ASAP” recipe. And since pesto freezes well, you have no excuse to throw that kale in the garbage. I always add lemon juice and zest to my pesto, which is definitely not traditional, but essential in my eyes. The lemon really lifts all of the flavors and gives it a much welcomed brightness.

Variations

Different greens that I recommend trying in this recipe are: basil, parsley, tarragon, arugula, kale, carrot tops, spinach, and collard greens.

Different nuts that I recommend using are: pine nuts, walnuts, pistachios, almonds, pumpkin seeds, sesame seeds, peanuts, macadamia nuts, pecans and sunflower seeds.

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Wishbone Kitchen

Ultimate Herb Pesto Recipe

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Ingredients

  • 6 cups of tender herbs or greens standard is basil
  • 1/2 cup of nuts standard is pine nuts
  • 2 cloves of garlic
  • 3/4 cup of fresh grated parmesan cheese
  • 1/2 cup vegetable oil
  • 1/4 cup of extra virgin olive oil
  • 1 tsp of salt
  • zest from 1 lemon optional

Instructions

  1. First, toast the nuts in a 350 degree oven for 5 minutes or until lightly browned. Set aside and allow them to cool. In a blender or food processor, add the nuts, garlic, salt and cheese and blend until it forms a rough paste. You may have to scrape the sides a few times in between blending.
  2. Some recipes instruct you to blanch and shock your greens (cook them in salted boiling water for a few seconds and transfer to ice water) in order to set the color of the herbs, or to break down more fibrous greens. I usually skip this step unless I am incorporating kale. In that case, I will blanch the kale leaves for 30 seconds until wilted and shock in ice water for another 30 seconds, and drain thoroughly.
  3. Next, add your herbs/greens to the blender or food processor and continue blending. While the motor is running, stream in the oil. Blend until smooth, about 1 minute. Season with a pinch of salt and lemon zest if using.
  4. Store pesto in an air tight container with a drizzle of olive oil covering the top to prevent browning.

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