Spring Greens Pesto

spring greens pesto
  • Prep Time30 min

    Ingredients

    • 3 c. spring greens (spinach, arugula, parsley, carrot tops, kale etc.), coarsely chopped
    • 1 c. fresh herbs (thyme, oregano, chives, basil, etc.)
    • 2 T. toasted nuts or seeds (pistachio, pine nuts, walnuts, sunflower or pumpkin seeds)
    • 2 large garlic cloves, smashed1/2 c. grated Parmesan cheese
    • 1/2 c. olive oil
    • juice of half a lemon (optional)
    • salt and pepper to taste

    Cooking Instructions

    1

    If using kale, you may want to blanch it to make it more tender, but it isn’t necessary. Drain and cool before using.

    2

    In the bowl of a food processor, add the greens, herbs, nuts, Parmesan, garlic and lemon juice and pulse until well chopped. With the motor running, pour in the olive oil, blending and scraping down the side of the bowl, until well blended and smooth. Season with salt and pepper.

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