Evergreen (or Red) Pesto
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)
toasted nuts (walnuts, almonds, pine nuts, pecans, or white beans, chickpeas – or no nuts at all) 3 cloves crushed garlic (or 2 garlic scapes)
finely shredded cheese (Parmesan, Romano, cheddar, mozzarella, etc.)
lemon juice (or half lemon juice, half vinegar, or none at all)
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.
Evergreen Pesto, Evergreen Pesto recipe
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