Pesto of any/many greens

Two large bunches of greens: Carrot, beet, chard, radish, spinach… Fresh herbs also add a lot of flavor: Basil, parsley, oregano, mint… Garlic scapes and seasonal ramps or green onions are also a delicious addition (this iteration uses carrot greens, spinach, and beet greens)

2-3 tablespoons minced garlic

Juice and zest of one lemon

1/2 cup walnuts

3-5 tbsp extra virgin olive oil

1 tbsp nutritional yeast

Salt and pepper to taste

Remove tough stems from greens. Blanche in boiling water for 2-3 minutes, then rinse under cold water and drain. To avoid heating up the kitchen in summer, I use the tea kettle to make boiling water, pour over a pot of greens, let stand for 3 minutes, drain into the salad spinner, rinse and spin. Blanche longer for sturdier greens or if you prefer your pesto smoother. Blanche shorter if you prefer your pesto more textured or if you’re using more delicate greens like carrots and herbs.

Combine all ingredients in food processor. Add oil to desired texture/thinness. Pulse and scrape sides often.

Serve over pasta, potatoes, rice or add extra olive oil and balsamic vinegar to make salad dressing.

Pesto freezes nicely.