Pesto Sauce Recipe Using Any Greens

Great pesto doesn’t have to be limited to basil and pine nuts. This guide shows you how to make vibrant, flavorful pesto using almost any greens, herbs, nuts, or seeds you have on hand — from spinach and kale to carrot tops and parsley. The technique is simple, flexible, and endlessly adaptable, so once you learn the basics you can create a fresh sauce to complement pasta, grilled vegetables, meats, seafood, sandwiches, and more.

Why you’ll love this recipe:

• Learn how to make pesto with a wide range of greens, herbs, nuts, and seeds you already have in the kitchen.
• Pesto keeps well: refrigerate for up to a week or freeze portions for up to three months — ideal for meal prep.
• Extremely versatile — toss with pasta, spoon over grilled vegetables or proteins, use as a spread, or stir into soups for a bright finish.

Pesto sauce ingredients

Traditional Genovese pesto uses fresh basil, garlic, pine nuts, hard cheese, and olive oil. Today, though, pesto is a template rather than a strict formula. You can swap ingredients freely and still end up with a delicious sauce.

Common substitutes and options:

• Greens: spinach, arugula, kale (baby or dinosaur), Swiss chard, mixed power greens, carrot tops.
• Herbs: basil, parsley, cilantro, mint, or a blend of herbs.
• Nuts & seeds: pine nuts, walnuts, pecans, almonds, pistachios, pepitas, sunflower seeds.
• Cheese: Parmesan or Pecorino (optional — omit for vegan or use nutritional yeast).
• Oil: extra virgin olive oil or a neutral oil you prefer. Add more oil to reach the consistency you like.

Mix greens and herbs in any ratio — half-and-half is a good starting point, but any combination works. Toast your chosen nuts or seeds to deepen their flavor, or use pre-toasted varieties to save time. A splash of fresh lemon juice brightens the sauce and is a small addition that makes a big difference.

Pesto combinations to try:

• Arugula + pistachios
• Spinach + walnuts
• Kale + pepitas or pecans
• Carrot tops + walnuts or pine nuts
• Power greens + pepitas or sunflower seeds
• Parsley + mint + walnuts or almonds

How to make pesto

The name “pesto” comes from the Italian word for “pounded,” reflecting the traditional mortar-and-pestle method. While that technique yields a lovely texture and is satisfying to do, most home cooks use a food processor or blender for speed and convenience. A food processor gives a nice, slightly coarse texture that clings well to pasta.

1. Add the greens, garlic, lemon juice, toasted nuts or seeds, cheese (if using), salt, and pepper to the bowl of a food processor or blender. Pulse until the mixture is roughly chopped.
2. Scrape down the sides, then run the processor while drizzling the olive oil in through the feed tube until the pesto reaches your desired consistency. Taste and adjust seasoning with more salt, pepper, or lemon as needed.
3. Transfer to a jar or container. To store in the fridge, press a thin layer of oil on top to reduce air exposure; use within a week. Freeze in small containers or ice cube trays for up to three months.

Recipe FAQs

Recipe notes

• Toast nuts or seeds on a rimmed baking sheet in a 350°F oven for 5–10 minutes until fragrant, or use pre-toasted varieties to save time.
• Add up to 1–2 tablespoons more oil if you prefer a looser texture.
• This recipe is very forgiving; use what you have and tweak quantities to suit your taste.

What to do with pesto

Pesto can transform many dishes. Ideas to try:

• Toss with pasta or spiralized vegetables for a quick, flavorful meal.
• Stir into soups or stews at the end of cooking for a bright finishing touch.
• Spread on pizza, sandwiches, or crostini in place of or alongside tomato sauce.
• Serve as a sauce for grilled chicken, fish, or roasted vegetables.
• Mix into grain bowls, salads, or roasted vegetable medleys for extra depth.

More sauce recipes you’ll love:

• Chimichurri sauce recipe
• Greek tzatziki
• Homemade green enchilada sauce
• Rich meat sauce with red wine and mushrooms
• Roasted red pepper sauce
• Tomato basil marinara

Did you try this recipe? If so, leave a review and share how you used your pesto — it’s always fun to hear new variations and serving ideas.

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