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Any-Greens Vegan Pesto
There’s something about the combo of greens, toasted walnuts, and tahini here that will make you forget all about parmesan. This pesto is a fantastic vehicle for just about any green - spinach, arugula, kale, chard, even baby lettuces. With such assertive flavors, you don’t really need basil, but feel free to toss it in if you’ve got it. Tahini lends a creamy savoriness that mellows and rounds out any intensity that the greens and the walnuts bring. We love it on toast with a poached egg, but swirl it in risotto or toss it in pasta just like the old-school kind - it’s pretty much welcome wherever it goes.
Featured Seedlings
Ingredients
- 2 c greens (kale, spinach, arugula, chard, baby lettuces), chopped
- 1 Tbsp tahini
- 1 garlic clove, sliced
- 1/3 c olive oil
- 1/4 c walnuts, toasted
- to taste pepper
- to taste salt
Instructions
Step 1
Place greens, garlic, tahini, and walnuts in food processor and pulse a few times. With machine running, slowly drizzle in olive oil until sauce comes together.
Step 2
Season to taste with salt and pepper and use right away or store in an airtight container in the refrigerator for up to one week.