Leafy Greens Pesto (Pesto Without Basil)

If you have 5 minutes and leftover carrot greens, then you need to try this leafy greens pesto without basil! It’s a great way to use up any wilting greens in your fridge and reduce food waste. So, brighten up any dish and make this easy homemade pesto.

Use this pesto in our creamy pesto chickpeas or on these caprese paninis!

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Pesto is an all-purpose sauce. Put it on pasta or toast, or serve it with veggies; it’s just good with everything!

It’s also incredibly expensive to buy. But the good news is that it’s incredibly easy to make and is the perfect vessel for using up leftover leafy greens. This version is ready in just 5 minutes and is made without basil.

Here’s what you’ll need

• Leafy Greens: This can be spinach, cress, kale, carrot tops – anything you have on hand!
• Nuts: Traditional pesto uses pine nuts, though you can change up this ingredient as well! Feel free to try almonds, walnuts, sunflower seeds, and even pistachios. Below, I’ll detail which nut is best to use depending on which leafy green you’re using.
• Parmesan: Parmesan cheese brings savory flavor to your pesto. For strict vegetarians, look for a vegetarian-friendly brand (often at Whole Foods or health food stores). You can also use vegan cheese for a vegan pesto.
• Garlic: This brings a pungent flavor that is a staple of any great pesto.
• Salt and Pepper: These help to round out the flavors!
• Extra Virgin Olive Oil: Olive oil ties everything together. For the best pesto, use a good quality olive oil!

sarah’s Tip

If you do have leftover herbs, like basil, go ahead and use them! While it’s delicious without basil, it’s also delicious with it.

leafy greens pesto 3 ways

To make pesto, simply blitz the ingredients in a food processor until broken down. Slowly add the oil while the food processor is running to bring the pesto together. Here are the three different combinations you can make with this process.

1. Carrot Greens Pesto: To make this version, combine carrot tops with pinenuts.
2. Watercress Pesto: For this one, we’ll pair watercress with walnuts.
3. Spinach Pesto: Blend spinach and almonds to make this twist on traditional pesto.

How to serve pesto

Pesto goes incredibly well with a wide variety of dishes beyond pizza and pasta. Try serving it with these dishes.

• Caprese Panini: This recipe has everything that goes with pesto – tomatoes, crispy bread, and cheese.
• Spaghetti Squash Bowls: Add a dollop of pesto to this bowl for extra deliciousness.
• Pressed Eggplant Sandwich: This sandwich is great with any sauce but extra delicious with pesto.

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Pesto Without Basil (Using Any Leafy Green!)

5 from 6 ratings

By: Sarah Bond

Prep: 5 minutes minutes

Total: 5 minutes minutes

Servings: 1 cup of each

If you have 5 minutes and leftover carrot greens, then you need to try this leafy greens pesto without basil! It's a great way to use up any wilting greens in your fridge and reduce food waste. So, brighten up any dish and make this easy homemade pesto.

Ingredients 

1x2x3x

Carrot Greens Pesto

• ▢ 2 cups carrot top leaves, 60 g
• ▢ ¼ cup pinenuts, 35 g

Watercress Pesto

• ▢ 2 cups watercress, 60 g
• ▢ ¼ cup walnuts, 35 g
• ▢ 1 Tbsp lemon juice, 15 mL

Spinach Pesto

• ▢ 2 cups spinach, 60 g
• ▢ ¼ cup almonds, 35 g

For all of the pestos

• ▢ ½ cup grated parmesan, 50 g
• ▢ 3 cloves garlic
• ▢ ½ tsp each salt and pepper
• ▢ ½ cup extra virgin olive oil, 118 mL

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Instructions 

• Blitz: Choose which type of pesto you'd like to make. Add all the ingredients listed under it to a food processor, along with parmesan, garlic, salt, and pepper. Pulse until leaves are broken down.
  
• Oil: Scrape down the sides of the food processor and put the lid back on. With the food processor running, slowly pour in olive oil until fully incorporated.
  

Notes

Storage: This pesto will keep in the refrigerator for up to 1 week in an airtight container. 

Nutrition

Serving: 1Tbsp | Calories: 80kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 122mg | Potassium: 21mg | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 0.2mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!