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Kale Stems Pesto
What You’ll Need (makes one cup):
- 3 cloves garlic
- 1 heaping cup kale, stems
- Juice and zest of 1 lemon
- 1 big handful parsley and/or basil
- 1 pinch red pepper flakes
- 1 generous pinch salt and pepper
- 1/4 cup extra virgin olive oil
- 1/2 cup walnuts or pine nuts, toasted
- Grated Parmesan or pecorino cheese, optional
- Drizzle of balsamic vinegar, optional
Carrot Top Pesto
What You’ll Need (makes approx. 1 1⁄2 cups):
- 1/2 cup fresh basil leaves
- Carrot tops, removed from approximately 3 pounds of carrots
- 1 clove garlic
- 2/3 cup extra virgin olive oil
- 3 tablespoons macadamia nuts or pine nuts
- 1/4 cup grated Parmesan cheese
- Kosher salt, to taste
Beet Greens Pesto
What You’ll Need (make 1 1⁄2 cups)
- 4 cups beet greens
- 4 cloves garlic
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 cup extra virgin olive oil
- 1/2 cup pine nuts
- 3 tablespoons Parmesan
How to Make (applies to all recipes):
- Place all ingredients in a food processor (or blender) and process/blend.
Expert Tips (apply to all recipes):
- Be sure to thoroughly wash all greens before making the pesto. Place kale stems, beet greens or carrot tops in a salad spinner and fill with cold water. Agitate the greens in the water to swish off any remaining dirt or sand. Drain the greens and pour out the water. Rinse the greens with fresh water and then spin in the salad spinner to remove as much water as possible.
- When making pesto, use the best quality olive oil that you can. The flavor of the oil is very apparent in the finished product, and a high-quality oil will help the other ingredients shine.
- Store pesto in a tightly sealed jar or container in the refrigerator. Pour a tiny ladle of olive oil over the top (or press down a piece of plastic wrap to cover the pesto) to maintain the vibrant color of the sauce.
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