Pesto comes in so many flavors – this one mixes a few cold-spring crops. Try this one for an early spring-fling. It upgrades your winter root vegetables and your hearty potato dishes.
Spring Pesto Ingredients
- 1 cup packed fresh parsley
- 1 cup arugula and basil mix
- ⅓ cup pumpkin seeds, walnuts, or pine nuts
- 1 small garlic clove
- Zest and juice of ½ lemon
- ⅓ to ½ cup olive oil
- ¼ teaspoon salt (or to taste)
- Freshly ground black pepper
- 2 Tablespoons grated parmesan (optional)
Spring Pesto Instructions
- Add herbs, nuts, garlic, lemon zest and juice to a food processor.
- Pulse until roughly chopped.
- With the motor running, slowly drizzle in olive oil until smooth but still textured.
- Season with salt and pepper.
- Stir in parmesan if using.
Use It
- Drizzle over roasted root vegetables
- Toss with warm quinoa or pasta
- Spread on toast with eggs
- Stir into soup for instant brightness
Here is another pesto mix we love!
