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Sun-Dried Tomato and Any Greens Pesto

Use up odds and ends of greens in this easy recipe. Try making it with any variation of spinach, arugula, kale or a mixture of all three.
Prep Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: pesto, sun-dried tomato
Servings: 6

Ingredients

  • 1/4 cup unsalted nuts pecans, almonds, pistachios, walnuts or pine nuts
  • 1/2 cup tightly packed sun-dried tomatoes drained if packed in olive oil
  • 3/4 cup grated Parmigiano Reggiano (omit for Whole30)
  • 3 cups greens, packed basil, spinach, arugula, kale or a combination of any of the above
  • 1 clove garlic peeled and smashed
  • 2 tablespoons fresh lemon plus more to taste
  • freshly ground pepper to taste
  • Kosher salt to taste
  • 1/2 cup extra-virgin olive oil

Instructions

  • In the bowl of a food processor, place the nuts, sun-dried tomatoes, parmesan, greens, garlic, and 2 tablespoons lemon juice. Season with pepper and about 1/2 teaspoon salt.
  • Pulse until the mixture is finely chopped but not completely puréed, about 15-20 times. Scrape down the processor and pulse again if necessary.
  • In the feed tube in the top of the food processor, add the olive oil and combine, being careful not to over process. Taste for salt and pepper and adjust if necessary. Store in a glass jar in the refrigerator for about a week; add a thin layer of olive oil on top of the presto to keep it from oxidizing.