The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]

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pesto 101

One of the greatest uses of greens is making pesto. The classic Genoese sauce is made with basil, nuts, garlic, and Parmigiano-Reggiano cheese. But it’s not just for basil. You can use countless greens to make a pesto, and it’s a great way to add fresh flavors to anything from pasta to soup to flatbreads.

Just keep in mind a few things:
Always use oil.
Add lemon juice of vinegar for brightness.
Use garlic to taste.
Bitter greens can work well as long as they are properly balanced with fat and acid.
For the best texture, stick to the less-watery types that I have suggested.

NOTE: I’ve aligned my favorite flavor combinations (i.e., cilantro + pumpkin seeds + Cotija cheese), but feel free to mix and match!

follow this basic recipe, and you have pesto.
Combine 1/2 cup nuts, 2 cloves garlic, and 1-1/2 teaspoons salt in a food processor and pulse until finely chopped. With a rubber spatula, scrape down the sides of the bowl, then add the greens, 1/2 cup [120 ml] of olive oil, and the cheese or dairy. Continue to pulse, stopping occasionally to scrape down the sides of the bowl, until the greens are coarsely chopped. Turn the processor back on and add another 1/4 cup [60 ml] olive oil and any remaining ingredients, processing until the mixture is finely chopped but not fully pureed. Turn the food processor off and scrape down the sides of the bowl several times during the process. The ingredients should be fully incorporated, with enough oil to hold the sauce together without being runny.

To store, transfer to an airtight container and drizzle just enough oil over the top to cover. This will prevent the pesto from oxidizing and turning brown. Use immediately, refrigerate for up to 4 days, or freeze for up to 1 month. To thaw, place in the refrigerator overnight or until fully thawed.