Spring Green Pesto

I love fresh salads, but sometimes I just don’t feel like crunching through any more crispy greens. I also want my kids to enjoy them (and get the good nutrition packed into Featherstone’s organic greens). Turning fresh greens into a pesto makes a flavor-packed condiment that’s perfect for pasta, grilled fish or chicken, and roasted veggies too. You’ll need a blender or food processor to make this. It comes together quickly. I made my last batch in the time it took for our pasta to cook.
Course Main Course
Cuisine Italian


  • 1 blender


  • 5 c. mixed greens washed and mostly dry, leave stems intact
  • ¼ c. sliced almonds untoasted
  • 1 c. shredded parmesan cheese
  • ¾ c. olive oil
  • Lemon zest 1 Tbsp. if fresh, 2 tsp. if dried
  • Salt to taste I go light at first since the parmesan cheese can have a salty flavor to it
  • 3 Tbsp. lemon juice


  • In a blender or food processor combine the greens, olive oil, cheese, lemon zest and salt.
  • Blend until smooth. You may need to turn off the blender and stir the greens around a bit at the beginning to help the process along.
  • Stir in lemon juice.
  • Taste and add salt as desired.
  • Store in the refrigerator in an air-tight container for up to five days.


This recipe is for mixed spring greens, but the idea works for arugula or spinach too. When I use arugula, I like adding in some mint to counter the bite of the arugula. The spring greens make a pesto with a wonderful bright color that just feels like late spring/early summer to me.
If using with pasta, the pesto mixes in best when the pasta is warm.
Keyword fresh greens, pasta sauce, pesto

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