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Interchangeable Greens and Nuts Pesto! {Whole30, Paleo, GF, Vegan}

This pesto recipe is the perfect foundation to let your imagination go wild on the different varieties of pesto! This versatile recipe makes it easy to sub in whatever greens your heart desires! The 1:1 ratio of basil to greens is just perfect! Plus, this recipe also allows you to sub in your favorite nut of choice! The flavors are so great that you don't even miss the Parmesan! 
Course: Appetizer, Breakfast, Main Course, Salad, Side Dish, Snack
Keyword: Arugula, Basil, Dairy Free, Gluten Free, Kale, Paleo, Pea Shoots, Pesto, Vegan, Whole30

Ingredients

  • 1 clove garlic, peeled
  • 1/3 cup raw whole almonds, or other nut of choice
  • 1 cup fresh basil leaves, moderately packed
  • 1 cup greens of choice (arugula, spinach, kale, parsley, pea shoots, ect.), moderately packed
  • 1/2 tsp sea salt
  • 1/2 tsp fresh ground pepper
  • 1/3 cup extra virgin olive oil
  • squeeze of fresh lemon juice

Instructions

  • Place garlic on a dry pan on medium-high heat to toast both sides for a minute or two, being careful not to burn garlic (let your nose be your guide) to mellow out the garlic a bit and add a toasty flavor. 
  • Place toasted garlic, almonds, or nut of choice, in a food processor and pulse until nuts and garlic are finely chopped. 
  • Add in basil and green of choice, salt and pepper, and process until pasty, scraping down the sides as needed (this may take a little bit). 
  • Add the olive oil in a slow stream while the food processor is running and process until a smooth pesto forms, scraping down the sides as needed.*
  • Taste and season with more salt and pepper if desired. 
  • Place pesto in desired dish/jar and add a squeeze of lemon to keep it fresh and give it a zesty flavor! 
  • Enjoy with your favorite pasta, mix with some mayo for a pesto aioli, or put a dollop on top of chicken pork or a fried egg! 
  • Store any left-overs in the fridge in an air-tight container with some extra virgin olive oil on top to cover the pesto. 

Notes

*You may need to add more olive oil depending on what you're using the pesto for and or how you pack your basil and other greens. For using pesto as a sauce (i.e. on pasta) I like to make the pesto a little more on the thin side. For a spread (i.e. on a sandwich) I like the pesto a little more on the thick side. This recipe makes a pesto more on the thick side. 
Recipe adapted from Small Plates & Sweet Treats by Aran Goyoaga of Cannelle et Vanille