This pesto recipe is a perfect go-to if you have a bunch of greens that you need to put to use. It's the citrus-y, garlicky accompaniment that your pasta craves.
- 2 cups greens (Try a mix of kale, collards, arugula, mustard greens, carrot tops, radish greens - any tough stems removed)
- 1/2 cup olive oil
- 1/4 cup nuts (Try walnuts, hemp seeds, hazelnuts, pine nuts, pecans, pistachios, or sunflower seeds)
- 1 garlic clove
- 1/2 lemon, zested
- Salt & black pepper
- In a small food processor combine the greens, half of the olive oil, nuts, garlic, lemon zest, and a generous sprinkle of salt and pepper. Puree until it's formed a chunky paste, taste for seasoning and adjust and slowly add the remaining 1/4 cup of olive oil until it reaches your desired consistency.
- Try a mix of greens. Here we used curly kale, lacinato kale, and a small handful of slightly wilted arugula. It's alright if the greens are on their last leg, this is a great way to use them up. Make sure to remove any tough, fibrous stems like from the kale or some carrot greens, these won't blend up well.
- Add a bit of basil, mint, or parsley if you have herbs on hand but they are not required for a delicious pesto.
- Serve on pasta, as a dip, on top of hummus, or use in sandwiches!