I never feel like I have enough basil to make a full batch of pesto without completely killing my plant on a regular basis, so I started adding whatever leafy greens are in the fridge and it not only tastes absolutely delicious but it boosts the nutrient load too! This pesto recipe is more like a guide to help you make pesto with whatever you actually have in the fridge. The only real requirements are garlic, basil and olive oil, from there you can mix and match to make it work, no matter what, it will be SO GOOD and good for you!
1-2 clove garlic
1 lemon, zest and juice OR 1t red/white wine vinegar
1-2T parmesan, grated OR hemp seeds – optional
1/3c walnuts, toasted OR pistachios, pine nuts, pecans, cashews
2c fresh basil
2c fresh spinach, arugula, chopped kale, just about any leafy green
1/4-1/2c olive oil
Put garlic, lemon zest, parmesan and walnuts in the food processor and pulse a 4-5 times. Add lemon juice, a pinch of salt and pepper, basil and spinach. Turn on the processor. After a few seconds and basil and spinach have broken down a bit, start to slowly pour in olive oil until desired consistency.