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So you stocked up on leafy greens with the best intentions of making a “dinner salad.” Fast forward to a week later, and let’s just say that salad isn’t making itself, friend. Might we propose an alternative plan? One that involves pasta and the easiest sauce you’ve ever made? Meet any-green pesto, which is more of a blueprint than a recipe, but no less delicious.
The key to this pesto is that it’s 100 percent adaptable to what’s already in your kitchen. For the greens, we used a combination of spinach and arugula, but any soft herb or tender leaves will work—basil, parsley, cilantro, watercress, heck, even frozen peas. (Truly, anything green goes.) The nuts are just as flexible, with the only nonnegotiable being that you toast them. Add some Parm (or pecorino), olive oil and lemon juice, and the only thing you need is a vehicle for eating…also known as pasta.
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