Pesto is a quick and easy way to whip up fresh spreads that add depth of flavor to your dinner table.

Try fresh summer vegetables that are readily available such as kale, carrots or beets.

Kale Stems Pesto

Makes one cup

3 cloves garlic

1 heaping cup kale, stems

Juice and zest of 1 lemon

1 big handful parsley and/or basil

1 pinch red pepper flakes

1 generous pinch salt and pepper

¼ cup extra-virgin olive oil

½ cup walnuts or pine nuts, toasted

Grated Parmesan or pecorino cheese, optional

Drizzle of balsamic vinegar, optional

Carrot Top Pesto

Makes approx. 1½ cups

½ cup fresh basil leaves

Carrot tops, removed from approximately 3 pounds of carrots

1 clove garlic

2/3 cup extra-virgin olive oil

3 tablespoons macadamia nuts or pine nuts

¼ cup grated Parmesan cheese

Kosher salt, to taste

Beet Greens Pesto

Makes 1½ cups

4 cups beet greens

4 cloves garlic

¼ teaspoon freshly ground black pepper

½ teaspoon salt

¼ cup extra-virgin olive oil

½ cup pine nuts

3 tablespoons Parmesan

For all recipes: Be sure to thoroughly wash all greens before making the pesto.

Place kale stems or carrot tops in a salad spinner and fill with cold water. Agitate the greens in the water to swish off any remaining dirt or sand. Drain the greens.

Rinse the greens with fresh water and then spin in the salad spinner to remove as much water as possible.

Place all ingredients in a food processor (or blender) and process/blend.

Store pesto in a tightly sealed jar or container in the refrigerator. Pour a tiny ladle of olive oil over the top (or press down a piece of plastic wrap to cover the pesto) to maintain the vibrant color of the sauce.

Expert tip: When making pesto, use the best quality olive oil that you can. The flavor of the oil is very apparent in the finished product, and a high-quality oil will help the other ingredients shine.