Pesto Variations

The same simple method works for nearly any leafy green in the box. Make a large batch and freeze it in ice cube trays — pesto keeps for up to 6 months in the freezer.

Base Formula

Component	Amount
Packed greens	2–3 cups
Garlic or garlic scapes	2–3 cloves / scapes
Toasted nuts	¼ cup
Olive oil	¼ cup
Grated Parmigiano	¼–½ cup
Lemon juice	juice of ½ lemon
Salt	to taste

Method:

1. In a food processor, blend the toasted nuts, cheese, and garlic until coarsely ground.
2. Add the greens and olive oil and blend until smooth.
3. Add salt and lemon juice. Taste and adjust.
4. If too thick, add more olive oil or a splash of pasta water.

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Variations

Classic Basil Pesto

• 2–3 cups basil leaves
• ¼ cup toasted pine nuts
• Garlic or garlic scapes to taste

The standard. Use immediately or press plastic wrap directly onto the surface to prevent browning.

Kale & Spinach Pesto

• 2 cups kale and spinach, combined
• ¼ cup toasted walnuts
• 3 cloves garlic or garlic scapes

Heartier and more earthy than basil pesto. A good way to use greens that are piling up in the box.

Sicilian Pesto

• 1 cup basil leaves
• 1 pint cherry tomatoes (about 3 cups)
• ¼ cup blanched almonds
• 1 garlic clove or garlic scape
• ½ teaspoon red pepper flakes

Brighter and slightly chunky — closer to a sauce than a paste. Excellent on pasta or grilled bread.

Garlic Scape & Swiss Chard Pesto

• 2 garlic scapes, roughly chopped
• 2 cups Swiss chard greens, stems removed
• ¼ cup toasted pine nuts
• ½ cup basil leaves

The most seasonal variation — make this one during the brief garlic scape window in early summer. Bold and deeply green.

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How to Use Pesto

• Pasta — toss with just-cooked pasta and a splash of pasta water to loosen
• Grilled bread — spread generously, or use as a base for flatbread
• Eggs — stir into scrambled eggs or dollop on a fried egg
• Roasted vegetables — drizzle over while still hot
• Taco sauce — try it on the Carrot & Radish Slaw Tacos
• Soup — stir a spoonful into tomato, minestrone, or lentil soup at the end of cooking

Freezing

Pesto freezes very well. Spoon into ice cube trays, freeze solid, then transfer to a freezer bag. Each cube is roughly 2 tablespoons — drop one directly into hot pasta or soup from frozen.

Related Recipes

• Carrot & Radish Slaw Tacos — pesto makes an excellent taco sauce
• This Week’s Recipes
• Back to Recipe Library