What we have here is a nutritious pesto recipe that features healthful greens along with protein from nuts. We all need recipes that can be thrown together in an instant, so to make this even more convenient, look for a packaged blend of baby spinach, kale, and chard. Any combination of dark greens will do; if you have a garden full of greens, just pick your favorites and power up the pesto!
If you leave out the cheese, this pesto will freeze quite well. Cheese can be added at serving time.
Yields 1½ cups
Time: 15 minutes
4 cups packed baby spinach, kale, and chard*
½ cup toasted chopped walnuts or almonds, or toasted pine nuts
2 large garlic cloves, minced or pressed
¾ cup grated Parmesan cheese (or ½ cup Parmesan and ¼ cup Pecorino Romano)
¼ cup extra-virgin olive oil
½ teaspoon salt
*A 5-ounce package of “power blend” or “deep green blend” is just right.
In a food processor, whirl half of the greens so that you can then fit in the rest of the greens and all the other ingredients. Add the remaining greens and the nuts, garlic, cheese, oil, and salt. Whirl to a rough paste. If you prefer a smoother pesto, don’t add the oil with the other ingredients. Rather, after you have a rough paste, with the machine running, add the olive oil in a steady stream and process until the mixture is smooth.
• This recipe can be made vegan by omitting the cheese and increasing the nuts to 1 cup. Add 2 tablespoons each of fresh lemon juice and water.
• The addition of 1 to 2 tablespoons milk or half-and-half mellows the flavor.
• If you want to create an even richer taste, try using grated Fiore Sardo Pecorino for some of the cheese.
This makes enough pesto to generously dress a pound of pasta. It’s delicious in a sandwich of roasted vegetables, fresh mozzarella, and tomatoes. Or top Mediterranean-style soups with a dollop. It’s also good on a burger, pizza, plain green beans, or new potatoes.