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Winter Greens Pesto

Makes about 1 cup
Time 10 min
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.
Ingredients
  • 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, Swiss 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
Method

In a food processor, combine nuts, greens, cheese, oil, lemon juice, garlic, salt and pepper. Process 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.

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.
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  • 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, Swiss 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