4 Alternative Pesto Recipes To Help You Eat Your Greens

Callaloo is a leafy green vegetable also known as the leafy part of the Amaranth plant. Indigenous to the West Indies and Jamaica, it is often sautéed with onions, scallions, and thyme to make a healthy vegetable side dish. In this 15 minute recipe, GC Graphic Designer Eidia Moni Amin honors tradition by combining raw callaloo garlic and olive oil, but opts to also add roasted almonds, jalapeño, sweet purple peppers, ginger, and chilis. Get the full recipe here.

This Dandelion Greens and Cilantro Pesto is a great way to get the detoxifying benefits of dandelion and the Vitamin K punch of cilantro. For this recipe, GC Graphic Designer Eidia Moni Amin combines the two greens with cashews, sweet purple peppers, and a healthy portion of lemon juice to tame the bitterness. This earth, rich pesto works great as a topping for fish and is very complimentary to citrus. Get the full recipe here.

For this non-traditional basil pesto, GC Graphic Designer Eidia Moni Amin swaps Parmigiano-Reggiano for sweet Manchego and asiago cheese– twice the cheese, twice the fun! Get the full recipe here.

You really can make pesto out of any green! The peanuts in our Mustard Greens Pesto tames the spice of mustard leaves as red chili flakes, scallions, red onions, and lemon juice give this dish a pan-Asian flair. We recommend pairing it with duck, steak, or poultry. Try rubbing it over the meat half-way through the cooking process or use it as an accent on sandwiches. Find the full recipe here.