Sunday, March 4, 2012

Kitchen Sink Pesto

Uh, does Kitchen Sink Pesto sound gross? It's totally not.

I love making green pasta because it looks so wicked weird. This pesto recipe can be adjusted to suit whatever you have in your pantry. Just remember, use lots of greens (spinach, arugula, cilantro, basil, kale, chard all work) because they reduce way, way down when you blend them up. A great way to get lots of greens in your belly without a lot of chewing.

Kitchen Sink Pesto
coats about 4 servings of pasta

3 cups spinach
2 cups arugula leaves
4 cloves garlic
juice of 1/2 lemon
1 TBL sundried tomato
1/4 cup kalamata olives
1/2 cup shredded parmesan cheese
1/4 cup almonds (roasted & salted)
1/4 - 1/3 cup olive oil
salt & pepper

You know the drill! Throw all this in a blender or food processor except the olive oil. Slowly drizzle oil in as the machine is running until you reach a "saucy" consistency. Depending on several variables, you will need more or less olive oil. Eyeball it.

Smother pasta with it, or use it as a dip or spread. Enjoy!


  1. Everything in this recipe is things I love, definitely trying this! I really enjoyed the avocado remoulade the other week (made it with ahi).

    1. so glad you tried the remoulade, it's one of my favs

  2. mmmm yumm! Ben loves making pesto, too! thanks for sharing your recipe!


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