Wintertime Pesto (Recipe)


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 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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Nicole H.
Nicole L5 years ago

Sounds good!

Sonia Minwer-Barakat Requ

Sounds yummy.Thanks for sharing

Jennifer C.
Past Member 6 years ago


J.L. A.
JL A6 years ago


Leena K.
Leena K6 years ago

Have to try, thanks.

Charlene Rush
Charlene Rush6 years ago

Being a lover of pesto, these greens may be worth trying, as long as they aren't too bitter.

Ram Reddy
Ram Reddy6 years ago

Thank you

Michele Wilkinson

Thank you

Suheyla C.
Süheyla C6 years ago

Thank you

Richard T.
Richard T6 years ago