Name: Bok-Choy Pesto Recipe
Prep time: 10 min
Total time: 10 min
Yield: 3
Cuisine: Asian
Ingredients: 14 oz bok-choy leaves (about 6 cups); 5 garlic cloves; 1/2 cup almond flour; 1/2 cup parmesan cheese; 3/4 cup olive oil; 3/4 teaspoon salt; 1/2 teaspoon black pepper

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Bok-choy pesto is easy and quick to make. It’s a great (different…) way to use bok-choy leaves and a great way to preserve them (it freezes very well!).

Lady Lee’s Note…

I started growing bok-choy only a couple of years ago, and now you won’t find my early spring garden without it… It’s a simple vegetable to grow, mild in flavor, and very versatile in the kitchen. It grows quickly in the spring and fall, and I often find myself harvesting more than we can use fresh.

Instead of letting it go to waste, I like to turn it into pesto. I’ll make a few batches and freeze them so we can enjoy it later on. In this version, I use almond flour instead of whole nuts, which makes the pesto extra smooth and even quicker to prepare. The result is mild, creamy, and very easy to use in a variety of dishes!

Ingredients…

Fresh bok-choy leaves (we are not going to use the stems)
Garlic
Almond flour
Parmesan cheese – feel free to try other hard cheeses (I sometimes use Asiago cheese)
Salt
Black pepper
Olive oil

Step-By-Step Instructions…

Step one – add to the food processor. Cut the tops of the bok-choy. We are only going to use the green tops; the stems can be roasted or simply added to the compost pile or given to the chickens or ducks if you have any. Wash and dry the bok-choy leaves (I use a salad spinner). Add bok-choy leaves, garlic, almond flour, parmesan cheese, salt, black pepper, and a little bit of the olive oil to the bowl of the food processor.

Step two – process. Turn the food processor on and process the ingredients. As the processor runs, gradually add more olive oil until the paste reaches your desired consistency.

How to Store…

Once your pesto is done, you can serve it right away, transfer it to a jar and store it in the fridge, or freeze it for later. Here are a few storage tips…

Bok-choy doesn’t oxidize as basil does, so you don’t have to worry about it turning dark or brown when exposed to air. That makes it a little easier to store and more forgiving if it sits in the fridge. To store in the fridge, simply transfer the pesto into a clean jar or container with a lid. It will keep well for a few days when refrigerated.
To freeze, you can use mason jars (I like the half-pint), but I also like using 5.5 oz plastic containers for easy portioning. Another great option is freezing the pesto in silicone ice cube trays. Once frozen, pop the cubes out and store them in a zip-top freezer bag so you can grab just what you need.

How to Serve…

Tossed with pasta – stir pesto into hot pasta with a splash of pasta water to help it coat evenly. Add fresh vegetables if you like, or keep it simple.
Spread on sandwiches or wraps – use it in place of mayo on sandwiches, wraps, or even on a slice of crusty bread with fresh tomato.
Drizzled over roasted vegetables – toss warm roasted vegetables with a spoonful of pesto for an easy, flavorful side.
As a pizza base – spread bok choy pesto over pizza dough instead of red sauce, then add cheese and your favorite toppings.
Stirred into soups – add a spoonful into warm soups just before serving for an extra layer of flavor.

This is a simple recipe that is delicious and easy to make. I know that bok-choy pesto might not be the most popular bok-choy recipe, but take my word for it, it’s delicious! I hope that you’d give it a try.

More Pesto Recipes…