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Loading...Wintertime Pesto (Recipe)
- Katie Waldeck
- January 23, 2013
- 2:31 pm
- 54 comments
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.
Ingredients:
- 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
Instructions:
1. Place winter greens, pine nuts, garlic and parmesan in a food processor. Blend until nearly smooth, adding the olive oil in gradually while it’s 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.
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Read more: All recipes, Basics, Eating for Health, Food, Side Dishes, Soups & Salads, Vegan, Vegetarian, chard, escarole, kale, mustard greens, pesto, winter greens
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Katie Waldeck
Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.
Disclaimer: The views expressed above are solely those of the author and may
not reflect those of
Care2, Inc., its employees or advertisers.
people are talking
thanks
Scarey information first then the reassuring info after.
Interesting ideas, thank you.
Awwww....
Thank you
54 comments
+ add your ownSounds yummy.Thanks for sharing
Thanks.
yum
Have to try, thanks.
Being a lover of pesto, these greens may be worth trying, as long as they aren't too bitter.
Thank you
Thank you
Thank you
ty
Well, that's seems tasty. Why not to try it?
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