The classic recipe includes Parmesan cheese, garlic, pine nuts, and olive oil, but even these ingredients can be easily swapped out for whatever you have in your pantry. Walnuts and pecans work well, or sunflower seeds may be used for those with nut allergies. A hard cheese works best, but vegans often omit and add a little nutritional yeast for a cheesy flavor. You can add extras like sun dried tomatoes, pickled lemon, or hot pepper for a more unique flavor.
For our recipe, we chose radish microgreens from our vendor Carriage House Farm, dried tomatoes and sumac powder from Wake The Farm Up, olive oil from Cucina Della Patrizia, and Parmesan, garlic, and pecans. We chose to serve it over Fusilli made by Cucina Della Patrizia, but they produce other types of pastas and Back Acres Farms makes egg noodles as well.
Two large handfuls of spring greens (we chose radish microgreens)
1/3 wedge Parmesan cheese, or about 1/2 cup shredded
One small handful of nuts or seeds of your choice
A few dried tomato slices
1 garlic clove, roughly chopped
1 tsp. sumac powder
1/2 cup olive oil
Wash greens and remove any wilted or imperfect stems.
Add all ingredients except pasta to a blender and blend, stopping and pushing down the pesto as necessary.
After the pesto reaches a smooth and creamy consistency, taste, and add salt or pepper or additional sumac or garlic if needed.
Boil a large pot of water with a tsp salt, and, when boiling, add a handful of Fusilli per person. Cook for 5 minutes, drain, and mix with pesto. Serve warm.
Extra pesto may be stored in a class container in the refrigerator for a week or more.