Pesto
INGREDIENTS
- 1 head garlic (I LOVE garlic so use less if you’re not a fan)
- 6 cups packed greens. Any combo or all of these: Kale, radish tops, arugula, mustard greens, basil, parsley
- 2 cups salted mixed nuts
- Juice from 2 large lemons
- 2 teaspoons salt
- 2 teaspoons crushed red pepper (more or less depending on taste)
- 1 cup olive oil
- 1 cup grated Parmesan cheese
DIRECTIONS
In a food processor, add the peeled garlic cloves and 1/4 cup olive oil and process until the garlic is minced. Add the greens, lemon juice, salt and pepper. Turn on the food processor and drizzle in the remaining oil. Process until the pesto reaches your desired consistency, stopping to scrape down the sides as necessary. Taste and add more lemon, salt, pepper and garlic if necessary. (You can thin out the pesto with more oil, but if you’re serving with pasta, keep in mind that you can also thin it out with reserved pasta cooking water.)
