Did you know you can make pesto with other greens instead of just basil?
Pesto is fresh and green and has the right balance of savory and earthy flavors. From salads, sandwiches, and pasta to chicken and seafood, pesto can basically transform any dish into a nutrient-dense and savory meal.
Pesto originated in Genoa Italy and is traditionally made with pine nuts, Parmesan cheese or hard cheese like Pecorino, basil, garlic, and olive oil.
The exciting thing about pesto recipes is the versatility you can apply with the greens — so instead of using fresh basil, you can get creative with any green or herb you have an excess of such as collard, kale, arugula, and mustard greens. This is such a great idea to use for food preservation after an abundant gardening season, to utilize all the greens you received in a local CSA, or if you stocked up at the market or grocery store on different greens.
Adding leafy greens, like spinach, kale, Swiss chard, and collard greens, to your pesto is an excellent way to boost the nutrition of your meal and use up all those seasonal greens no matter what your region.
The super green is a nutrition workhorse, packing phytonutrients, such as beta-carotene and lutein, and supplying a slew of antioxidants and vitamins.
In this Spinach Basil Pesto recipe, I blend fresh basil with spinach, garlic,
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