The selection at farmer’s markets can be slim pickins’ this time of year — if they’re even open at all. So what’s a local food lover to do in the middle of January? Eat lots and lots of winter greens, of course! Even in the coldest of climates, winter greens like kale, escarole, chard and collards are readily available. There is so much you can do with these greens, but making pesto is one of my favorites. Even this basil pesto fanatic can get behind winter green pesto!
So what winter greens should you use? Well, any, really, in any combination you wish. This anything goes method of pesto making is a great way to use that last bit of kale or that chard that’s about to go bad.
If the bitterness of raw winter greens is too much for you, balance it with a little (or a lot of!) lemon juice.
- 4 cups packed winter greens (kale, mustard greens, chard, collards, escarole)
- 1/4 cup olive oil
- 1/4 cup pine nuts
- 1/4 cup Parmesan (optional)
- 1 garlic clove, peeled
- Salt and pepper to taste
- Lemon juice to taste
1. Place winter greens, pine nuts, garlic and parmesan in a food processor. Blend until nearly smooth, adding the olive oil in gradually while itís running.
Taste, and conservatively add lemon juice, salt, and pepper, and re-blend until flavor suits your liking.
2. Serve within two days at room temperature.