Winter Greens Pesto
Ingredients (makes about 1 cup)
- 1/4 cup nuts or seeds, such as sunflower seeds, walnuts or pine nuts
- 2 cups firmly packed chopped raw winter greens (stems included), such as kale, chard, collard greens or mustard greens
- 3 tablespoons grated hard cheese, such as Parmesan or Romano
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- 1/4 teaspoon coarse sea salt
- 1/8 teaspoon ground black pepper
Instructions
In a food processor, combine all ingredients until finely chopped. Olive oil can be poured in the machine feed tube while ingredients are chopped. Toss with choice of cooked pasta noodles such as penne or spaghetti.
Note: Refrigerate sauce and cover with olive oil and then plastic wrap pressed onto the pesto if not using immediately. Pesto can keep for around seven days when tossed with pasta noodles. It is also a good sandwich or roasted vegetables spread. I have watched a few YouTube videos were they place a chicken in a slow cooker with pesto. Pesto tossed with pasta noodles can be frozen and then baked or microwaved later. There are pesto recipes that use sun-dried tomatoes which I have not tried yet but would like to. Pestos made with sunflower seeds will have a thicker texture and adding 1 to 2 tablespoons of water will create a saucier texture.
Nutritional Info Per Serving: Serving size: 2 tablespoons, 70 calories (60 from fat), 6g total fat, 1g saturated fat, 95mg sodium, 3g carbohydrates, (1 g dietary fiber), 2g protein.
Nutritional information for educational purposes only. Use own discretion and follow advice of health-care provider. Check product labels for the most recent ingredient information.
Source: http://www.wholefoodsmarket.com/recipe/winter-greens-pesto Accessed 11/28/16 Whole Foods Market ‘Winter Greens Pesto’