Recipe Categories
  • Greens spinach, kale, carrot tops  (2 cups)
  • Herbs basil, cilantro, parsley  (½ cup)
  • Garlic shallot, green onion  (4 pieces)
  • Nuts cashew, walnut, almond  (½ cup)
  • Olive Oil (½ cup)
  • Lemon zested (1 Tbsp)
  • Lemon juiced (¼ cup)
  • Salt and Pepper (to taste)
  • Ratio: 2 Greens : ½ Oil : ½ herb :  ½ Nut : ¼ Acid 


  1. If using tougher greens (kale, stems, broccoli, etc) blanch in salted boiling water until bright green and tender (about 1 minute). Run under cold water or submerge in ice water to stop the cooking and preserve vivid color.  
  2. Best if using a food processor or blender, but can also be done in a mortar and pestle or just mix finely chopped ingredients. Put all the ingredients in and blend until well incorporated and consistency is to your liking.


Recipe Image
pesto sauce