In the Kitchen: Leftover Greens Pesto.

Guys, we did it!  Summer is here - birds are chirping, kids are running around, gardens are growing, and basil is ever prevalent.  To me summer means outdoor concerts, grilling, biking everywhere, and lots of easy raw meals.  Mostly because we live on the second floor and are too stingy to use our AC all day...BUT with everything being so fresh and in season, it's the perfect time to really use all of the flavors of the season!

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That brings me to pesto.  There are so many reasons why I love pesto.  It's raw, it's vegan (if you don't add parmesan), it's a sauce and a spread, AND it always gives me an outlet to use up the last of whatever greens we have that are on their last leg!  

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As you can see, I had some arugula that was almost ready to be composted, and we got some watercress from the farmers market that desperately needed to be used up too.  I really think you can toss anything you've got into it with the other ingredients and it will turn out delicious.  

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Homemade Pesto from Leftover Greens

 

Makes: About 1 Cup of Pesto (spread consistency)

Prep time: 10 mins

 

Ingredients:

  • 1/2 Cup Walnuts
  • 2 Garlic Cloves
  • 3 Cups of Greens (Spinach, Arugula, etc.) ***  
  • 3 Teaspoons Olive Oil
  • 3 Teaspoons Lemon Juice
  • About 8 Large Basil Leaves
  • 3 Tablespoons Nutritional Yeast 
  • 1/2 - 1 Teaspoon Sea Salt to Taste

***I used 2 Cups Spinach, 1 Cup Watercress, 1/4 Cup Arugula

Instructions:

  1. Put first two ingredients in food processor.  Make sure garlic is chopped well.
  2. Add in rest of ingredients slowly, making sure to scrape down sides occasionally.
  3. Enjoy!
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Like I said before, I definitely like it to be more of a spread.  We love to spread it on fresh bread, veggie burgers, crackers, on a hummus wrap - you name it!  If you want to eat it over pasta, I would add a little more olive oil to it while mixing to have it be more of a sauce consistency. 

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This is what our dinner is looking like - so fresh and tasty.   It also does not completely use up all of our basil, but we still get all of that basil-y taste!

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Now, go make some pesto and have garlic breath like me (it's worth it!)!