Greens are abundant this time of year rather it be from your garden, your CSA Share or from the Farmers Market. Pesto 3 Ways is a great way to utilize those greens.
How was your weekend? Did you enjoy the last weekend of summer? I was just happy that it was a three day weekend. The family (the husband, middle daughter Kiley and SIL & BIL Kathy & Dave) and I went to the Appleton’s Farmers Market to see my daughter Mackenzie, it was her last market before she headed back to college. We had a nice day bumming in Appleton.
Sunday was spent canning for the day. Cowboy Candy, Hot Peppers, Chipotle Sauce and Tomato Sauce were canned. We ended the day with Chicken that the husband made on the smoker. And lastly, Monday was spent doing much of nothing, just enjoying the day off and catching up on recipes and the blog.
Pesto 3 ways uses kale, broccoli and celery leaves to create three different kinds of pestos that are all equally delicious in my book. Pesto is always made up with a green, parmesan cheese, a nut, olive oil and garlic.
I am featuring Celery Pesto which uses celery leaves and walnuts, Kale Pesto which uses kale and cashews and Broccoli Kale Pesto which uses broccoli, kale and walnuts. Pesto stores well in the fridge for approx. 2 weeks and in the freezer for up to 3 months.
I will be featuring recipes in the next couple of days to use your Pesto 3 Ways with. So stay tuned for ways to use pesto.
Enjoy!
Ingredients
- Celery Pesto
- 4 cups celery leaves, packed
- ½ cup chopped walnuts
- 2/3 cup olive oil
- 2 garlic cloves
- ½ cup shredded parmesan cheese
- 2 pinches of salt
- Broccoli Kale Pesto
- 2 cups chopped broccoli florets, just the tops, no stems
- 1 cup (loosely packed) fresh basil leaves
- 2 cups kale, packed
- 2/3 cup grated Romano or Parmigiano-Reggiano cheese
- 2/3 cup chopped walnuts
- 3 garlic cloves, peeled
- 3/4 cup extra-virgin olive oil
- 1 tsp. salt
- Kale Pesto
- 4 cups packed kale, stems removed
- ½ cup chopped cashews
- 2/3 cup olive oil
- 2 garlic cloves
- ½ cup shredded parmesan cheese
- 2 pinches of salt
Instructions
- Celery Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
- Broccoli Kale Pesto: Add the broccoli florets in a microwave safe bowl and add ¼ cup of water. Microwave for 2 minutes or until the broccoli is bright green in color. Add the broccoli to the food processor.
- Also add to the food processor the basil, kale, cheese, walnuts, garlic, olive oil and salt.
- Process the pesto until thoroughly mixed. Taste, you may need to add more salt. If the mixture is thick, add a little water.
- Kale Pesto: Add all the ingredients to a food processor. Pulse until thoroughly mixed. Taste for seasoning, you may need to add more salt.
Pesto 3 Ways
Such pretty colors of green.
This stores well in the fridge and freezer.
This is great to eat just by itself.
Yum!
I store my pesto in Ball Half Pint canning jars.
Celery, Broccoli/Kale & Kale Pesto are featured.
Celery Pesto with walnuts.
Broccoli Kale Pesto with walnuts.
Kale Pesto with cashews.
