Last Updated on 4 months by Neha Deshmukh

Rustic Greens Pesto Recipe – Walnuts, Parmesan & Garlic Blend

Introduction

Okay, let’s be real – pesto doesn’t have to be just basil, right? I mean, don’t get me wrong, classic basil pesto is amazing, but sometimes you just want to switch things up. This rustic greens pesto is my go-to when I’m feeling a little adventurous, or when my garden is overflowing with different leafy greens! It’s bursting with flavour, super easy to make, and honestly, it’s a fantastic way to use up those slightly-wilted greens you’ve been meaning to get around to.

Why You’ll Love This Recipe

This pesto isn’t just delicious; it’s incredibly versatile. It’s ready in just 5 minutes, requires no actual cooking (yay!), and adds a vibrant freshness to everything it touches. Plus, it’s a fantastic way to sneak in extra greens – even the picky eaters won’t suspect a thing! It’s a little different, a little unexpected, and totally addictive.

Ingredients

Here’s what you’ll need to whip up a batch of this gorgeous pesto:

• 2 cups assorted greens (sage, cilantro, basil, baby kale, nasturtium, spinach)
• 1 clove garlic
• ?? cup grated Parmesan cheese
• ?? cup walnuts
• 1 tablespoon lemon juice
• Salt to taste
• ?? cup extra virgin olive oil

Ingredient Notes

Let’s talk ingredients, because a few little tweaks can make all the difference!

Assorted Greens – A Blend of Flavors

Don’t be shy! This is where you can really get creative. I love using a mix of sage, cilantro, basil, baby kale, nasturtium, and spinach. The key is to have a variety of textures and flavours. Roughly 200-250g of mixed greens works perfectly. Feel free to experiment – even a handful of arugula can add a lovely peppery kick.

Parmesan Cheese – Regional Variations & Substitutions

Parmesan is classic for a reason, but don’t feel limited. Grana Padano is a great alternative, or even Pecorino Romano if you like a sharper flavour. About 50-60g is a good starting point. If you’re looking for a vegetarian substitute, nutritional yeast can offer a cheesy flavour, though the texture will be different.

Walnuts – Toasting for Enhanced Flavor

Walnuts add a lovely earthy note and satisfying crunch. Toasting them lightly in a dry pan for 5-7 minutes really brings out their flavour. Keep a close eye on them, as they burn easily! Around 30-40g of walnuts is ideal. You could also use pine nuts, but walnuts are more budget-friendly and readily available here.

Extra Virgin Olive Oil – Choosing the Right Quality

Good quality extra virgin olive oil is essential. It’s the backbone of the pesto, so choose one you enjoy the taste of. A fruity, slightly peppery olive oil works beautifully. Start with about 60-80ml, and add more as needed to reach your desired consistency.

Step-By-Step Instructions

Alright, let’s get pesto-making!

1. First, grab your food processor. Throw in those gorgeous assorted greens, the garlic clove, Parmesan cheese, toasted walnuts, lemon juice, and a pinch of salt.
2. Now, pulse everything together. You want a coarsely blended texture – we’re going for “rustic” here, not smooth!
3. With the food processor running, slowly drizzle in the extra virgin olive oil. Keep adding it until you reach a consistency you love. Some people like it thicker, some like it thinner – it’s totally up to you!
4. Finally, transfer your beautiful pesto to an airtight glass jar. Pour a thin layer of olive oil over the top – this helps preserve it and keeps it looking vibrant.

Expert Tips

• Don’t over-process! A little texture is what makes this pesto special.
• Taste as you go and adjust the seasoning. More salt? A squeeze more lemon juice? You got this!
• If your pesto is too thick, add a little more olive oil or even a tablespoon of water.
• If it’s too thin, add a bit more Parmesan cheese or walnuts.

Variations

• Vegan Pesto Adaptation: Swap the Parmesan cheese for nutritional yeast (about 2-3 tablespoons) and you’ve got a delicious vegan pesto!
• Gluten-Free Considerations: This recipe is naturally gluten-free, but always double-check the label on your Parmesan cheese to ensure it hasn’t been processed with any gluten-containing ingredients.
• Spice Level – Adding a Kick: A tiny pinch of red pepper flakes adds a lovely warmth. My friend Priya swears by adding a sliver of green chilli!
• Festival Adaptations – Pesto in Indian Cuisine? Believe it or not, pesto can be amazing with Indian flavours! Try stirring a spoonful into dal, using it as a marinade for chicken tikka, or spreading it on naan before adding your favourite toppings.

Serving Suggestions

Okay, the possibilities are endless! Here are a few of my favourites:

• Toss it with pasta (obviously!).
• Spread it on sandwiches or wraps.
• Use it as a dip for veggies or crackers.
• Dollop it on grilled chicken or fish.
• Swirl it into scrambled eggs.

Storage Instructions

This pesto will keep in the fridge for up to 5 days. Just make sure it’s stored in an airtight container with a layer of olive oil on top to prevent oxidation.

FAQs

What kind of greens work best in this pesto?

Honestly, anything goes! But a mix of flavours and textures is key. I love using a combination of basil, spinach, kale, and cilantro.

Can I make this pesto ahead of time?

Absolutely! It actually tastes even better after the flavours have had a chance to meld together.

How do I store leftover pesto?

Store it in an airtight container in the fridge, with a thin layer of olive oil on top.

What can I do with pesto if I don’t have Parmesan?

Nutritional yeast is a great vegetarian substitute. You can also use Grana Padano or Pecorino Romano.

Can I freeze this pesto?

Yes, you can! Freeze it in ice cube trays for easy portioning. Once frozen, transfer the cubes to a freezer bag. It will keep for up to 3 months.