Spring Green Pesto
From Julie Van Rosendaal
Pesto can be made from virtually anything green; if it’s a tough leaf, cook it first. Pesto will keep in the fridge for up to two weeks, and is delicious on fish, pizza and pasta.
- 4 c. fresh kale, chard, spinach and/or arugula, tough stems trimmed, roughly chopped
- 1/2 c. chopped walnuts or almonds, toasted
- 1 c. freshly grated parmesan cheese
- 3-4 garlic cloves, crushed
- juice of half a lemon
- 1/2 c. extra-virgin olive oil
- salt and peppe
If you’re using kale, bring a small pot of salted water to a boil; add all the greens and blanch them for 2-3 minutes, until they’re tender and wilted. (You can do this with other greens, but it isn’t as necessary; more tender greens can be tossed into the pesto raw.)
Drain the greens well in a colander and set them aside to cool. Place the greens in the bowl of a food processor with the walnuts, parmesan, garlic and lemon juice and pulse them until they’re well mulched. With the motor running, pour in the olive oil, blending and scraping down the side of the bowl, until the pesto is well blended and roughly smooth. Season it with salt and pepper.
Serve immediately or refrigerate in a jar for up to a week. Makes about 1-1/2 cups.