Because pesto actually doesn’t have to be made with basil.
Born out of garden abundance and a bit of chaos, this not-quite-pesto works with almost anything leafy, nutty, or cheesy you’ve got on hand. It’s what we make when something needs using, and it’s always delicious.
All pics by @Charlotte.bron 🫶🏼
🛒 Use what you’ve got:
- 2–3 large handfuls of something green
(e.g. kale, carrot tops, parsley, basil, spinach, arugula, wild greens) - A small handful of nuts or seeds
(I mostly use sunflower seeds, but I’m sure walnuts, almonds, cashews or hazelnuts also work) - 1–2 small cloves of garlic
- A squeeze of lemon juice (or a splash of vinegar)
- A generous glug of olive oil
- Salt to taste
- Optional: grated cheese (parmesan, hard goat cheese, nutritional yeast, or leave it out)
🌀 How to:
- Throw everything in a blender or food processor.
- Blend until smooth(ish), scraping down the sides and adding more oil or a splash of water to loosen as needed.
- Taste and tweak — more salt, lemon, or cheese depending on what it needs.
- Scoop into a jar, drizzle with olive oil on top, and store in the fridge.
📝 Notes:
- Works great as a pasta sauce, sandwich spread, pizza base, or stirred into sour cream for a lovely dip.
- Keeps for about a week in the fridge according to ChatGPT, longer I’d say, depending on how much salt and oil you use maybe?