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Kale & Spring Greens Pesto

Yields1 Serving

 4 cups fresh kale, chard, spinach and/or arugula, tough stems trimmed, roughly chopped
 1/2 cup chopped walnuts or almonds, toasted
 1 cup freshly grated Parmesan cheese
 2-3 garlic cloves, crushed
 juice of half a lemon
 1/2 cup extra-virgin olive oil
 salt and pepper

If you’re using kale, bring a small pot of salted water to a boil; add all the greens and blanch for 2-3 minutes, until 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 aside to cool. Place in the bowl of a food processor with the walnuts, Parmesan, garlic and lemon juice and pulse until well mulched. With the motor running, pour in the olive oil, blending and scraping down the side of the bowl, until well blended and roughly smooth. Season with salt and pepper.


Serve immediately or refrigerate in a jar for up to a week.