Vegan Mixed Greens Pesto
Vibrant pesto made from fresh, seasonal greens and basil that is deliciously nutritious!
Basil Pesto is one of my favorite things to make every summer. Every year before the winter frost kicks in and my Basil plant become dormant, I remove all the leaves and make a big batch of pesto and freeze it for future use.
I love experimenting with different versions of pesto - Kale pesto, pea pesto and Asparagus pesto are some of our family favorites. I will share the recipes with you all sometime soon. But today, I'm sharing a recipe that is super nutritious and full of flavor. It's an easy way to get kids to eat their greens without them even knowing that it is there. Now, that's a win-win to any parent, right?
This Mixed Green Pesto is completely Vegan and gluten-free. I've used a combination of greens to amp up the nutrition. But you can use just about any greens. I've used Cashews and Walnuts instead of the traditional pine nuts which I think add extra nutrition and a wonderful texture to the pesto.
Mixed Greens - 3 cups, I've used a combination of Kale, Spinach and Beet greens
Fresh Basil - 1 cup
Garlic - 3 pods
Cashews & Walnuts - 1 cup
Juice of half a lemon
Extra Virgin Olive Oil - 1/4 cup
Salt & Pepper - to taste
In a blender/ food processor, add all the ingredients and process coarsely.
Mix this nutritious pesto with pasta or smear it on toast or top it on boiled eggs. Your options are endless.
Use immediately or pour into an air tight container and use within 3 days. See below for storing tips
Fresher the greens, tastier the pesto
Use good quality EVOO. Makes a huge difference.
You can skip the salt and use Parmesan Cheese instead. I wanted to make this vegan so I skipped the cheese this time.
Got leftovers? Pour them into ice cube tray and freeze them. Once frozen, remove from the tray and put them in ziplock bags and store them for a year in the freezer for future use.