I had Swiss chard, garlic scapes, and basil, so springtime pesto it is! If you do not have garlic scapes, you can substitute with a few small cloves of garlic.
Spring Greens Pesto
TIME:
10 min
|
SERVINGS:
8-10
HARVEST:
Basil, Swiss Chard or other Spring Greens, Garlic, Lemon
| INGREDIENTS |
|---|
| 1 cup (ish) spring greens – Swiss chard, beet greens, spinach, etc |
| 1/2 cup fresh basil |
| 1/2 cup nuts (I like cashews, but pine nuts are traditional) |
| 1/2 cup Parmesan cheese (or nutritional yeast for a vegan version) |
| 1/4-1/2 cup olive oil |
| 1-2 garlic cloves or a few garlic scapes, chopped |
| 1/2 tsp. salt |
| 1 Tbsp. fresh lemon juice |
DIRECTIONS:
- Wash, chop, and blend ingredients for the pesto.
- Serve the pesto on pasta, pizza, as a bread dipping sauce, or whatever else you desire.
- Store in the fridge for a few weeks, or freeze into smaller containers to store for a longer timeframe.
