Pesto From Whatever You Have
Greens, fat, nuts, and something salty: pesto doesn't need basil, it just needs four roles filled.
- Preparation
- 15 min
- Cook/bake time
- –
- Total
- 15 min
- Difficulty
- Easy
- Calories
Greens, fat, nuts, and something salty: pesto doesn't need basil, it just needs four roles filled. Carrot greens, radish leaves, and half a bunch of leftover parsley from the day before make a better pesto than unenthusiastically bought herbs in a plastic pot. Choose what's in the fridge, as the formula supports any combination.
Why this works
Pesto turns bitter when it gets too warm, and that happens faster than most people think. A high-performance blender heats the mixture to over 50 °C in a minute, causing the chlorophyll breakdown products in the basil to oxidize into bitter compounds. That is why we blend it in short bursts, and why the nuts are added roasted but cooled. The second point is the oil: it is stirred in at the end, not blended. Under the blade, the oil cells tear and release bitter substances, especially with robust olive oil, whereas folding it in by hand keeps it well-rounded. Finally, the salt is added right at the beginning to the greens because it draws out water, making the mixture naturally denser.
Build your own
Pick one option per row. Ingredients, steps, cook mode and shopping list adapt instantly.
Your pick: Basil · Pine Nuts · Parmesan · Olive Oil
