Non-Basil Pesto

  • Level: Easy
  • Yield: 1 cup
  • Total: 5 min
  • Active: 5 min
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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

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

  1. 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.
  2. Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
  1. 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.
  2. 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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1 Review

cookelly

I found that using Walnuts instead of pine nuts is a much cheaper way to go!  Barely can tell the difference, and with the escalated price of pignolas, the cheap fresh walnuts from Costco, and the fresh live greens from TRader Joes, this is the perfect way to do a pesto sacue for noodles or for a spread for toast points

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