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.
Special Diets:
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.
Add 1 to 2 tablespoons water, if desired, to create a saucier texture.
Nutritional Info:
Per serving: 2 tablespoons, 70 calories (60 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 95mg sodium, 3g carbohydrates (1g dietary fiber, 0g sugar), 2g protein.
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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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