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Evergreen (or Red) Pesto

Denise Dill
Course Dinner, Lunch
Cuisine Italian


  • 2 cups packed basil, parsley, cilantro, spinach, chard, kale, collards, carrot tops, sun-dried tomatoes, or cooked beets (you can also combine any of these, except tomatoes and beets)
  • 1/2 cup toasted nuts (walnuts, almonds, pine nuts, pecans, or white beans, chickpeas – or no nuts at all) 3 cloves crushed garlic (or 2 garlic scapes)
  • 1 cup finely shredded cheese (Parmesan, Romano, cheddar, mozzarella, etc.)
  • 1 tablespoon lemon juice (or half lemon juice, half vinegar, or none at all)
  • 1/4-1/2 cup olive oil, canola oil, vegetable oilPinch of salt (optional)


  • Put the five ingredients into a food processor and pulse to blend. Slowly add oil through feed tube until it makes a nice paste.
Keyword Evergreen Pesto, Evergreen Pesto recipe
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