Everyday Pesto - Updated!

Everyday Pesto goes back to the beginning of Beyond Skid, a classic example of a complex recipe made simple. Six years later, we still make it weekly.

Homemade pesto may seem fancy and time consuming, but with a food processor, anything is possible. It's easily adaptable to accomodate most greens you have on hand, with plenty of options for nuts or seeds, so you don't have to shell out for fancy pine nuts.

They secret ingredient? We started adding white miso paste to our pesto a year or so ago, and we'll never go back. Check out our updated recipe, featured in the Sauces and Spreads chapter of Ski Snacks.

Lather it on a sandwich, stir into pasta, spread onto toast or a quesadilla or plop a jar down on a charcuterie board. The opportunities for enjoying pesto are endless.

Ingredients

¼ cup + 1 Tbsp. olive oil, divided

1-2 cloves of garlic, sliced in half

1/3 cup mixed almonds and walnuts (feel free to sub any nut)

2 tsp. white miso paste

2 cups of greens (kale, basil, radish greens or a mix of everything)

1 teaspoon lemon juice

1/4 teaspoon salt

Directions:

1. Heat a pan to medium high with olive oil.

2. Toast nuts on the stove until they become fragrant. Watch them closely, since they’ll go from lightly toasted to burnt in about one millisecond. 

3. Add garlic, nuts, miso paste and the rest of the olive oil in the food processor and blend on high for about 20 seconds. 

4. Add greens, salt, and lemon juice and process again.

5. Keep processing until it's your desired consistency, adding salt to taste. For a more easily spreadable pesto, feel free to add olive oil as needed.