Surviving Winter: Winter Greens Pesto

This is an incredible pesto. If you’ve been finding it difficult to jump on the kale-health bandwagon, because kale shakes aren’t cutting it for you, and you can’t quite master the fine art of making Kale Chips crispy — don’t give up yet. This pesto might be you’re ticket. (Kale is sooooo good for you….)

But you don’t have to limit yourself to Kale here. Any “Green” will do. Spinach, turnup greens, radish tops, dandelion… anything green here.

You can’t taste the greens this recipe. For some, that may be a bad thing…

incredible soup004

Simply strip off the leaves, and add them to the food processor, along with a couple of tablespoons of Extra Virgin Olive oil, a teaspoon of sea salt (or more), a clove of garlic, nuts of your choice, and a squeeze of lemon juice. (If there are no lemons around, just use any vinegar – a teaspoon of two.) Then puree, and add cheese.

Here’s the cheat sheet:
2 cups packed greens
1/2 cup toasted nuts. Pine, Walnuts, Almonds (I actually left out the nuts, none around, and the pesto was still very good.)
1/4 cup grated parmesan cheese
1 garlic clove, roughly chopped
2 tablespoons lemon juice
1/2 teaspoon kosher salt
1/4 cup olive oil

Now, you can eat it with crackers, chips, or serve it over pasta or add it to soups. It is so delicous.

Make the whole batch, and freeze the leftovers into little sandwich bags to throw into soup for a quick lunch.

incredible soup002

, ,

Leave a Reply

Your email address will not be published. Required fields are marked *