Non-Basil Pesto

Total Time:
5 min
Prep:
5 min

Yield:
1 cup
Level:
Easy

Ingredients
  • 1/4 cup chopped walnuts
  • 1 clove garlic
  • 2 cups tightly packed greens such as kale, arugula or mint
  • 1/3 cup freshly grated Parmesan
  • 2/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
Directions
  • In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.

  • Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.


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    This recipe is featured in:

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