I have one tiny container of my frozen pesto left in the freezer and panic is setting in. More pesto needed STAT!
In the summer when my basil plants are going crazy, making pesto to freeze is a ten minute activity that gives me the bounty of summer all through the fall, especially on nights when I need something wonderful, but quick.
Once winter hits, my summer pesto stash is depleted and basil isn't growing outside. What's a pesto fanatic to do?! Use what you have in season!
This is my winter version of pesto that takes the same amount of time, is nutrition-packed and just as delicious. This will get me through the winter and spring until basil is back on my deck and begging to be made into pesto again.
A little time-saving trick for getting the stems off kale without using a knife and driving yourself nuts- hold the very end of the stem in your left hand and pull up tightly on the leaf with your right, pulling it right off the stem. You can juice the stems or compost them if you want.
My favorite way to eat this pesto? Stirred into warm quinoa with a side of roasted sweet veggies like sweet potatoes, turnips, parsnips, etc....
THREE GREENS PESTO
approx. 1 bunch kale, any kind, washed and dried with stems removed
approx. 1 bunch spinach, washed and dried
3 cups basil (store bought)
1/2 cup pine nuts
1 cup almonds or walnuts (you can add all pine nuts if you prefer, it's just pricey)
3 cloves garlic
3/4 cup good quality first-pressed olive oil, or more to taste
4 tablespoons nutritional yeast (for vegan) or parmesan cheese - only add if not freezing. If freezing, add after you thaw when you want to use it
kosher salt and freshly ground pepper to taste
You'll need a food processor. Chop the garlic and nuts into a fine meal in the food processor, then add the leaves and pulse. Begin adding olive oil slowly while the processor is turned on until its at a desired consistency. Add a bit of salt and taste, adding more if needed. You may need to use a scraper to make sure everything gets well incorporated.
Pour into ice cube trays, baby food trays or containers, or any freezer-friendly small containers, about 1/4 to 1/3 cup each. Defrost only as much as needed and will be used in one recipe, keep the rest frozen for up to 6 months.