I have this thing where I buy a ton of salad veggies with the intention of loading up on fresh salads all week. You know what really happens? I buy said salad veggies, put them in the fridge and then decide I’m not actually in the mood to eat salad.
Similar to using up those old bananas for Banana Bread, I use up my long-forgotten greens to make pesto. Arugula Cashew Pesto pasta just sounds so much better than a boring salad. We’re pretty much all familiar with the traditional basil pesto. What you probably didn’t know is that you can make just about any kind of pesto imaginable. The beauty of Pesto is that there are so many different ways to make pesto. By the end of this post, you’ll be able to make pesto out of just about any green leafy vegetable. I’ve already experimented with Parsley Pesto.
The Essentials
Greens
Traditional pesto is made with basil. The world is your oyster. Venture out and try some of these:
- Parsley
- Arugula
- Spinach
- Kale
- Cilantro
- Mint
Nuts
You have to have nuts. Certain nuts go well with certain greens, but don’t let socially-constructed norms stop you from experimenting with flavors. Basil Pesto is made with Pine nuts, but why not try:
- Cashews
- Walnuts
- Pecans
- Pistachios
- Hazelnuts
- Almonds
Cheese
I’ll be honest, I usually stick to grated Parmesan because that’s usually what I have on hand. Just about every pesto I’ve ever made has Parmesan cheese in it. What’s in your pantry?
- Blue Cheese
- Crumbled Feta
- Crumbled Queso Fresco
- Shredded Gouda
Oil
Some would say I’m kind of boring. I’m a firm believer in Extra Virgin Olive Oil. But please, by all means, don’t let my boring-ness stand in your way of greatness. Try these oils too:
- Avocado Oil
- Grape Seed Oil
- Walnut Oil
Always add a clove of garlic and salt (to taste). Grind it all up in the food processor and you have the easiest, most delicious homemade pesto. I use pesto so many different ways:
- As a dip with thick slices of bread or pita chips
- A spread in sandwiches
- Mixed in with my favorite pasta and protein
- A substitute for tomato sauce on pizza
Go forth and make Pesto Greatness!
Ingredients
- 2 Cups Arugula Leaves
- ¼ cup Raw Cashews
- 2 Tablespoons Raw Walnuts
- 2 Tablespoons Grated Parmesan
- 1 Clove Garlic
- ¼ cup Extra Virgin Olive Oil
- Salt, to Taste
Instructions
- Put all the ingredients, except the olive oil in the bowl of a food processor. Grind the ingredients together until very finely chopped.
- Add in the olive oil and continue to grind until you reach your desired consistency. I like mine to be grainy and spreadable without being too runny. Add more olive oil as needed.
- Use immediately or store in an airtight container for up to 2 weeks.
