Winter Greens Pesto

Winter Greens Pesto

Makes about 1 cup

Grab a bunch of your favorite winter greens and make a delicious fresh pesto. Stir into pasta, use as a sandwich spread or add to a bowl of roasted vegetables for a rich flavor.

  • 1/4 cup nuts or seeds, such as sunflower seeds, walnuts or pine nuts
  • 2 cups firmly packed chopped raw winter greens (stems included), such as kale, chard, collard greens or mustard greens
  • 3 tablespoons grated hard cheese, such as Parmesan or Romano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/4 teaspoon coarse sea salt
  • 1/8 teaspoon ground black pepper
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Pulse all ingredients in a food processor until smooth.

Note: Pestos made with sunflower seeds will have a thicker texture than those made with nuts. Add 1 to 2 tablespoons water, if desired, to create a saucier texture.

Nutritional Info: 
Per Serving:Serving size: 2 tablespoons, 70 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 95mg sodium, 3g carbohydrate (1g dietary fiber, 0g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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