It's been months since I yanked basil from the ground and whizzed up some pesto. When basil is in season, I'm slathering it on everything from pasta to crostini to eggs, to the point where it is a kitchen staple. What happens when that pesto-craving hits, but your window-box is bare and the market only has sad limp little bouquets of basil? Get creative.
It turns out you can make pesto out of just about anything. What I love to do is pick greens that are at their peak, pair them with a nut (usually not the traditional and high-priced pine nut) and blend into pesto with parmesan cheese, olive oil, lemon juice, plus salt and pepper. It's that easy.
Come January there are not a ton of local in-season greens for a New Yorker like me, but the kale usually looks pretty perky so this week I made pesto from a nice armful of it. Adapt the recipe in spring with spinach, a mix of greens in summer — broccoli even! — and once fall and winter come try all those hearty greens like kale, chard, collards and rapini.
Winter Greens Pesto
Makes 1 1/2 cups, enough for 6-8 servings of pasta1/2 cup chopped walnuts
8 ounces kale, trimmed, rinsed and chopped
1 cup shredded Parmesan cheese
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Preheat the oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and roast them in the oven until they are golden and fragrant, about 10 minutes
Meanwhile, bring a large pot of salted water to boil. Have a large bowl of cold water ready. Drop the chopped kale into the boiling water. When the water returns to a boil, swirl the kale around a few times until it becomes limp.
Drain the kale and plunge it into the cold water. Drain again, then place the kale on a clean dishtowel and blot away the moisture.
Place the nuts, kale, Parmesan, olive oil, garlic, lemon juice, salt and pepper in a blender and puree until uniformly smooth. You may need to add more olive oil to reach desired consistency.
To refrigerate, cover with plastic wrap directly on the surface of the pesto. Will stay fresh for up to 3 days. To freeze, place desired portions in small containers with plastic directly on the surface of the pesto, or place in plastic freezer bags, and freeze for up to two months.
Related: 15 Ways to Eat Your Greens in the Winter
(Images: Sara Kate Gillingham-Ryan)
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Comments (44)
My favorite is arugula pesto.
I mix cooked frozen peas with a little basil (a winter indulgence) and pesto fixings for a kid-friendly veggie topping. We serve large quantities of the pesto with modest quantities of bread or pasta.
I grow and freeze big batches of basil at the end of every summer. If you throw the leaves into a ziploc with some air (so they don't loose their shape) you can pull the basil leaves out of the bag all winter long to toss in sauces, make pesto, etc...it freezes really well!
Yes, agreed! I think I actually prefer these "winter greens" pesto over basil pesto. My favorite is definitely arugula pesto, which is particularly good with pecans and a little nutmeg. And for kale pesto I like to include lemon zest.
Yep, arugula walnut pesto for me too! I like to use summer basil for caprese anyways, and I prefer the peppery-ness of the arugula for pesto. Works for me!
Hey I just posted about my love for kale pesto under the kale conspiracy post and VOILA! Kale Pesto post! I think the Kitchn and I are one the same wave length!
I have been to try a non-basil pesto for a while now, and this one looks like the perfect recipe to start with.
By the way, I should take the chance to tell you, SKGR, that your basic basil pesto recipe, posted on this site maybe six years ago is perfect. I'm completely converted to the technique of blanching the greens. They stay bright green for days in the fridge or weeks in the freezer! It's incredible.
Arugula-pecan is my favorite, with dandelion coming in a close second.
You can put leftover pesto into ice cube trays, freeze it, then put the cubes into a bag for storage. Makes great ready-to-go portions!
What if I don't blanch the kale? Or what if I steam it in the microwave first? Will it work?
Ephilides, I'm far too lazy to do the whole blanch/water-bath process for any of my pestos (basil, argula, kale). But I do do a shortcut where, after washing them and they're still in the colander, I pour boiling water over them and then immediately rinse them again with cold water straight from the tap. It wilts them down sufficiently, and to me the main advantage of that is that they fit much better into my small-size food processor!
Interesting. Does this keep them green?
Just made some last month for the first time and love it. Here's the recipe! http://www.myfoodandotherstuff.com/2012/12/arugula-pesto-pasta-sandwich-appetizer.html
Could you mix a bunch of different greens? Or would that muddle the flavor too much?
I'm thinking a bunch of bitter greens like kale, collards, broccoli rabe, etc.
No? Yes? Help!
I make a rosemary pesto - a perfect complement for winter flavors.
I like to use my winter greens differently and we freeze pesto in cubes to use in the winter. such a fast meal because there's no need to defrost the pesto if you dump hot pasta on top of it. oh yum.
I love that idea home body :) I have a giant bush of rosemary in the garden too!
To take this conversation in another direction... don't overlook chimichurri sauce as a pesto substitute. Made with parsley, cilantro and garlic, it's easy to make year-around. It's also very healthy and low in calories!
http://hotspicyandskinny.com/2012/07/24/chimichurri-sauce/
Love all these suggestions!! Thank you all for the inspiration
I like to make parsley and almond pesto
AnnaK, just took a peek at some basil pesto in my freezer dated September, and yep--still bright green! (Sept., hmm, I really need to eat that...) Same for some arugula pesto from last month. Although honestly I do it less for the color and more to make the leaves fit better in my small food processor.
Love different kind of pesto! I just made a pumpkinseed arugula pesto (to go with a kale, black bean & pumpkin curry)
http://outoftheordinaryfood.com/2013/01/08/kale-and-black-beans-in-curried-pumpkin-sauce-with-pumpkinseed-arugula-pesto/
A nice one for winter is this chard, raisin and pecan pesto with rosemary and smoked paprika
http://outoftheordinaryfood.com/2012/05/17/chard-raisin-pecan-pesto-black-pepper-pasta/
I love making pestos out of other greens besides basil. I, too make a kale pesto using pistachios and a sage one with walnuts. Love them not only on pasta but with roasted meats and fish! http://chezus.com/2012/10/29/sage-and-walnut-pesto/
@Griffin - Yup! Go for it! I make pestos all the time with whatever greens looks best in the garden at any given time of the year. Mustards, parsley, kale, arugula, cilantro...and then whatever nuts I have on hand - arugula-hazelnut is a favorite. I've made one with mustard greens and cashews using sesame oil (omitting the cheese) which was awesome.
Thanks for this post! I think I will be making a winter greens pesto for my Friday night pizza tomorrow - topped with shrimp and maybe ricotta.
I use kale all winter to make pesto! In fact, I recently posted a very similar recipe on my blog, using Meyer lemons. It is so delicious! katesonders.com/blog
Thanks, Brooklynnina. I'm going to try that!
went out for dinner the other night and had the most amazing broccoli rabe pesto. Definitely going to try to make it at home and then do a version of this dish from years ago http://www.thekitchn.com/dinner-quick-anelletti-pasta-w-47649
Ohhh this looks so good! I am going to have to have my boyfriend make me this, haha. :)
http://apinksunset.com
A sage pesto is a perfect accompaniment to Thanksgiving dinner, it pairs well with a savory rendition of sweet potatoes.
I can't keep my leftovers left over. I made kale pesto the other night and found myself using the rest as a spread between a fried egg and toast. yum.
i have made parsley pesto (http://diginhobart.blogspot.com.au/2012/09/parsley-pesto.html) but would never think to make it with more substantial greens like kale. but i have to say, that sure looks delicious coating the pasta.
Just made this with Swiss chard and walnuts - Absolutely delicious!!!
I appreciate the answer but I'm still not clear on whether each pesto should contain just one kind of green, or whether it's okay to mix.
Definitely ok to mix! Why not?? Go for it!
I made, and froze, batches of garlic scape pesto from last spring. I hadn't thought about using kale or chard....but now I'll have to give it a try!
Pollysilver1, how do you keep the leaves from turning black? I've tried freezing mine from the garden and the results have been, well, revolting...
This sounds a great idea! My daughter loves pesto....this would be a great alternative for her to eat kale and great with walnuts cause they aren't as pricey...thks
http://mummytincgana.blogspot.com.es
Great tip Brooklynnina.
Marion, I flash freeze mine on a cookie sheet lined w/parchment or waxed paper until they are just frozen/crisp enough not to stick together. Then I toss them into a container so I can pull out the amount required for a recipe.
I have a decent sized herb garden & freeze and/or dry a number of herbs each summer to last throughout the winter. I do find basil the most finicky of the lot when it comes to freezing. I've also had success with freezing pre-measured amounts in ice cube trays with a bit of olive oil but it needs to be chopped first which is more time than I'm [usually] willing to invest. Call me lazy if you must but I find the whole flash frozen leaves more convenient. They crumble nicely in the hand when taken straight from the freezer, no chopping required.
When I buy radishes, I use the greens to make pesto. It's not my absolute favorite kind of pesto, but it's very good, and it's a great way of using something that would otherwise be composted.
I add a tbsp of tomato paste to my arugula pistachio pesto to balance the bitterness of the greens. It works really well :-) http://lovebeerlovefood.com/pistachio-arugula-pesto-on-anything-and-everything/
I do not spray my garden with anything...so I can freeze the basil leaves without washing them. I also don't overcrowd the bag when i put the leaves in and leave room for plenty of air so the leaves keep their shape. Once you take them out of the freezer, you have to use them right away in a recipe otherwise they start to defrost and turn mushy. Hope this helps!
What a wonderful post and discussion! I read through the thread, avidly taking notes on techniques, additions, and combinations. Question, however: who has made a mustard green pesto? I have a bag of the variety "Red Rain" coming in my CSA on Tuesday-- that green ALWAYS stumps me. Specifically, I am wondering how the more Asian/Indian style green works with nonfermented/non soured dairy? My logic is that Asian dishes typically avoid dairy, and Indian dishes use fermented/soured dairy (like yoghurt). And what nut is a good pairing? And then how would one use such a pungent flavor-- although as I write this, I am thinking that the blanching would mellow the mustard of the green considerably. Hmm.
Anyway, I am wondering of ghee would be a good sub for the cheese-- then not use oil?
Thoughts on what people have done in terms of nuts/oils/cheeses/brighteners (like lime?) and how they have used the resulting mix in terms of eating.
I may be making this WAY too complicated. ;). It's been known to happen.
I wouldn't get caught up in the ethnicity of any vegetable unless you are actually attempting to serve an authentic ethnic meal. Try to get past that and think about how the vegetable itself tastes. Mustard greens are a little spicy, so what nut/seed would balance that out? I wouldn't hesitate to add a grated hard cheese to mustard green pesto and serve it like any other pesto. I have seen recipes, however, using miso instead of parmesan for pungency. I probably wouldn't add lemon or lime to that combination, but that's just me. Try it and see what you think?