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Versatile Green Pesto

  • 1 cup of greens (traditionally basil, but try using greens such as arugula, kale, spinach or even mustard)
  • 1 clove of garlic, chopped
  • 3 Tbsp. walnuts (nut allergy? Try using sunflower seeds or pumpkin seeds or skip them)
  • ¼ cup of Parmesan cheese
  • 2 Tbsp. lemon juice
  • ¼ cup of olive oil
  1. Combine greens, garlic, walnuts, parmesan cheese, and lemon juice in a blender and pulse to combine.
  2. With the blender on, slowly drizzle olive oil into the mixture.
  3. Turn the blender off and scrape down sides.
  4. Continue to blend until smooth.

To serve: Add pesto to hot pasta or drizzle on pork, chicken or baked potatoes. Pesto can also be frozen in our Freezer Storage Trays Trays to make convenient, pre-portioned cubes that add great flavor to a meal.