Spring Pesto Five Ways
Five Ways to Make Spring Pesto: A Celebration of Green Life
Spring is the season of awakening—tender shoots, sun-warmed earth, and the return of chlorophyll-rich greens. Pesto is one of the simplest ways to celebrate this abundance. It invites creativity, uses what’s on hand, and brings vibrant flavor to any meal.
Here are five fresh takes on pesto using spring’s nourishing bounty. Each can be pulsed together in a food processor or blender, drizzled with olive oil until creamy, and seasoned with sea salt to taste.
1. Nettle & Walnut Pesto
For grounding and vitality
1 cup blanched stinging nettle leaves
1/2 cup toasted walnuts
2 cloves garlic
Juice of 1/2 lemon
1/4½cup extra virgin olive oil
Blanching tames nettle’s sting and brings out its mineral-rich green. This pesto pairs beautifully with roasted roots or stirred into bone broth.
2. Arugula & Pumpkin Seed Pesto
For liver support and spice
1 cup arugula
1/2½cup raw pumpkin seeds
1 garlic clove
Zest of 1 lemon
1/4 cup grated pecorino (optional)
Olive oil to texture
Peppery arugula awakens digestion. Try this one with quinoa, or as a spread on sourdough toast topped with radishes.
3. Carrot Top & Parsley Pesto
For waste-free nourishment
Tops from one bunch of carrots
1/2½bunch flat-leaf parsley
⅓ cup almonds
1 garlic clove
Juice of 1 lemon
Olive oil to blend
Carrot tops are wildly underused: slightly bitter and full of antioxidants. This version is lovely tossed with lentils and roasted carrots.
4. Cilantro & Lime Pesto
For detoxification and brightness
1 bunch cilantro
1/2½avocado
1 small green chile (optional)
Juice and zest of 1 lime
2 tbsp sunflower seeds
Olive oil to texture
Perfect for tacos, grain bowls, or drizzled over scrambled eggs. Cilantro is a gentle heavy metal chelator and brings a refreshing twist.
5. Mint & Pea Pesto
For sweetness and uplift
1 cup fresh or thawed peas
1/4 cup fresh mint leaves
1/4¼cup cashews
1 tsp honey (optional)
Lemon juice to taste
Olive oil to blend
A soft, sweet pesto ideal for spring pasta, dolloped on roasted asparagus, or spread in a wrap with goat cheese.
Each of these pestos celebrates a different facet of spring: detox, renewal, creativity, and green abundance. Make them your own—taste as you go, and follow the rhythms of what your body and the land are offering.
