How to Make Homemade Pesto with Any Greens

 

How to Make Homemade Pesto with Any Greens

How to Make Homemade Pesto with Any Greens

Hey friend, let’s chat about pesto for a second. You know that vibrant green sauce that makes pasta taste like summer? The classic version with basil is amazing, but what if I told you that you can make killer pesto with pretty much any greens you have on hand? Arugula, spinach, kale, carrot tops, even radish leaves—yes, really. I started experimenting when basil prices went crazy one summer, and now I never buy the jarred stuff. Homemade pesto is fresher, cheaper, and way more versatile. Today I’m sharing my foolproof formula so you can turn whatever greens are in your fridge (or garden) into silky, flavorful pesto magic. Ready to become a pesto wizard? Let’s get blending.

Why Homemade Pesto Beats Store-Bought Every Time

Jarred pesto is convenient, sure, but it often tastes flat, overly garlicky, or oxidized (that brownish tint?). Homemade lets you control the freshness, balance, and intensity. Plus, you can use up greens before they wilt—zero waste vibes. The best part? It takes literally five minutes once you have the base formula down.

The Flexible Pesto Formula That Works with Anything

Traditional pesto follows a simple ratio: greens + nuts/seeds + cheese + garlic + oil + acid + salt. The beauty is how adaptable it is. Here’s my go-to blueprint:

  • 2 packed cups greens (basil, arugula, spinach, kale, parsley, cilantro, carrot tops, etc.)
  • ⅓–½ cup nuts or seeds (pine nuts, walnuts, almonds, pepitas, sunflower seeds)
  • ½ cup grated hard cheese (Parmesan, Pecorino, aged cheddar—or nutritional yeast for vegan)
  • 1–2 garlic cloves (raw for punch, roasted for mellow)
  • ⅓–½ cup extra-virgin olive oil (start low, add more for smoothness)
  • 1–2 tbsp lemon juice or vinegar (for brightness)
  • Salt and pepper to taste

Blend it all up, taste, adjust. That’s it.

Prepping Your Greens for the Best Texture

Not all greens behave the same. Quick tips:

  • Tender greens (basil, spinach, arugula, parsley): Use raw, stems and all if tender.
  • Sturdier greens (kale, chard, collards): Remove tough stems, massage with a pinch of salt, or lightly blanch 30 seconds to soften.
  • Peppery/bitter greens (radish tops, mustard greens): Balance with a touch of honey or extra cheese.
  • Herb-heavy (cilantro, dill): Add a neutral green like spinach to mellow intensity.

Always wash and dry thoroughly—wet greens make watery pesto.

Toasting Nuts: Worth the Extra Step

Raw nuts work, but toasting deepens flavor like crazy. Spread on a baking sheet, 350°F for 5–10 minutes until fragrant. Cool before blending. Walnuts and pepitas are my budget favorites—they toast beautifully and taste almost like pine nuts.

The Blending Method for Silky Pesto

Food processor is easiest, but a blender works too.

  1. Pulse garlic and nuts first until coarsely chopped.
  2. Add greens and pulse until broken down.
  3. Add cheese, lemon, salt.
  4. Drizzle oil with motor running until smooth.
  5. Taste and tweak—more oil for thinner, more lemon for bright.

Pro tip: Add oil gradually. Too much at once and it can separate.

Classic Basil Pesto (The One Everyone Loves)

Let’s start with the gold standard.

Ingredients:

  • 2 cups fresh basil leaves
  • ⅓ cup pine nuts, toasted
  • ½ cup grated Parmesan
  • 2 garlic cloves
  • ½ cup olive oil
  • 1 tbsp lemon juice
  • Salt and pepper

Instructions: Follow the blending method above. Perfect on pasta, pizza, or grilled veggies.

Arugula Walnut Pesto (Peppery and Bold)

My weeknight favorite—arugula wilts fast, so this saves it.

Ingredients:

  • 2 cups arugula
  • ⅓ cup walnuts, toasted
  • ½ cup Pecorino or Parmesan
  • 1 garlic clove
  • ⅓ cup olive oil
  • 1 tbsp lemon juice
  • Pinch red pepper flakes (optional)

Instructions: Blend as usual. Toss with hot pasta—the heat mellows the peppery bite.

Kale Almond Pesto (Nutty and Hearty)

Great for winter when basil is scarce.

Ingredients:

  • 2 cups kale (stems removed, lightly blanched and squeezed dry)
  • ½ cup almonds, toasted
  • ½ cup grated aged cheddar or Parmesan
  • 1–2 garlic cloves
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • Salt

Instructions: Blend until smooth. Extra thick—great as a spread on sandwiches.

Spinach Pepita Pesto (Mild and Kid-Friendly)

Budget-friendly and mild—my kids devour it.

Ingredients:

  • 2 cups baby spinach
  • ½ cup pepitas (pumpkin seeds), toasted
  • ½ cup Parmesan or nutritional yeast
  • 1 garlic clove
  • ⅓ cup olive oil
  • 1 tbsp lemon juice
  • Salt

Instructions: Blend. Super versatile—use on eggs, grain bowls, or as dip.

Carrot Top Pesto (Zero-Waste Magic)

Don’t toss those greens next time you buy carrots!

Ingredients:

  • 2 cups carrot tops (tender parts only)
  • ⅓ cup walnuts or almonds
  • ½ cup Parmesan
  • 1 garlic clove
  • ½ cup olive oil
  • 2 tbsp lemon juice
  • Salt and pinch of honey (balances earthiness)

Instructions: Blend. Earthy and bright—amazing on roasted carrots.

Ways to Use Your Pesto (Beyond Pasta)

Pesto isn’t just for spaghetti. Ideas I love:

  • Swirl into soups or risottos
  • Spread on sandwiches or wraps
  • Dollop on grilled chicken, fish, or steak
  • Mix into mashed potatoes or scrambled eggs
  • Thin with vinegar for salad dressing
  • Stir into yogurt for veggie dip
  • Freeze in ice cube trays for quick flavor bombs

Storage Tips to Keep Pesto Fresh and Green

  • Fridge: Airtight jar up to 1 week. Top with a thin layer of olive oil to prevent browning.
  • Freezer: Up to 3 months in cubes or small jars. Leave headspace.
  • Vegan version: Holds color better without cheese.

Common Pesto Problems (And Quick Fixes)

  • Too thick → add more oil or a splash of pasta water.
  • Too bitter → add honey or more cheese.
  • Brown on top → always cover with oil.
  • Separated → happens if overblended hot—chill first.
  • Too garlicky → roast the garlic next time.

Flavor Twists to Keep It Exciting

Once you’re comfortable, play:

  • Sun-dried tomato pesto (add ¼ cup soaked tomatoes)
  • Lemon zest for extra brightness
  • Chili oil swirl for heat
  • Swap oil partly with avocado for creaminess
  • Mix greens (half basil, half arugula)

IMO, arugula-walnut is the most underrated.

Why This Flexible Pesto Will Change Your Cooking

Having a jar of homemade pesto in the fridge feels like money in the bank. It turns basic meals into something special in seconds, saves wilting greens, and costs pennies compared to store-bought. Plus, you get to feel like a culinary genius every time.

Next time you see greens on sale (or threatening to wilt), grab them and make pesto. Start with the spinach-pepita version—it’s practically foolproof.

What greens do you have lurking in your fridge right now? Drop your favorite combo below—I’m always looking for new ideas. Happy blending, friend—your pasta (and everything else) is about to level up!

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