Pesto Green Sauce
A mouth-watering dip/spread/sauce full of flavor! 20 minutes, Ages 5+
Classic Basil Pesto:
4 cups fresh basil leaves, packed
½ cup grated parmesan cheese
½ cup olive oil
6 T. pine nuts or walnuts
4 garlic cloves
- Place all the basil leaves and garlic in food processor or blender with half the oil and blend until well chopped.
- Add about ⅓ of the nuts and the rest of the oil and blend again.
- Continue adding small amounts of the nuts and parmesan, blending after each addition, until all the ingredients are incorporated and the pesto is a thick smooth paste.
Amy’s springtime version (Spicy Pesto or Zhoug):
1 large bunch fresh cilantro
⅓ bunch fresh parsley
½ cup toasted sunflower seeds
¼ cup olive oil
2-3 garlic cloves, roughly chopped
Juice of 1 lemon
¾ tsp. Salt
⅛ tsp. pepper
¼ tsp. each: cumin & cardamom
1 small jalapeno or ½ tsp. red pepper flakes (optional)
- Process all ingredients in a food processor until you have the consistency you want, and taste to adjust the seasonings.
- Serve on everything! Crackers, veggies, bread, or anything you’re having for dinner!
Green Sauce is a universal concept. Countless cultures around the world create a green condiment that becomes a centerpiece of their cuisine, from pesto to chimichurri to salsa verde to zhoug. The basic idea is to blend whatever fresh, seasonal herbs are on hand with some acid, salt, fat and spice, for an intuitive formula that anyone can mix up in no time. The result can be used as a dip, a dressing or a drizzle on top of pretty much anything, and adds a zesty zip to whatever you pair it with. Kids love food processors (I mean, who doesn’t like pushing a button and watching stuff blend?), and the act of throwing a bunch of ingredients together and then pouring out the finished product mere seconds later is empowering and fun.
If you are feeling adventurous try making Nasturtium Leaf Pesto as shared in our newsletter archive