Power Pesto w Cyd June 28 2015

2 cloves garlic, smashed

1 C. walnuts, lightly toasted (if desired)

1 C. tightly packed fresh basil leaves, washed and dried thoroughly

3 C. tightly packed greens of choice, washed and dried thoroughly.  I used 1~5 oz. package Earthbound Farms Deep Green Blends:  Power with baby kale, chard and spinach.

3/4 C.  grated Parmesan cheese, plus extra for serving

1/2 t. kosher or sea salt

1/2 t. freshly ground black pepper or to taste

1 C. good quality Extra Virgin Olive Oil

Place all ingredients except the olive oil in the bowl of a food processor.  Pulse about 30 times until the mixture is finely chopped, scrape the sides of the bowl as needed.  With the motor running, slowly drizzle the olive oil into the feed tube.  Serve immediately stirred into warm  spaghetti or freeze up to 3 months in small containers.

Yield:  2 1/3 C. Pesto

NOTES:  When serving with pasta, cook the pasta according to package directions for al dente.  Reserve a cup of the pasta water.  Drain pasta and return to the pot.  Stir in desired amount of pesto along with some of the reserved pasta water for a creamy texture.  If you want to go really crazy, stir in some softened cream cheese, about a T. per person...over the top delicious!



Put a poached egg onto of your bowl of Power Pesto Pasta for extra protein!

Spread it on a grilled cheese sandwich!

Stir it into tomato or butternut squash soup!

Serve it on toast with fresh ricotta!

Dollop on top of your mashed potatoes!



All of these greens make a delicious pesto so use what you have on hand or can forage in your garden:  Kale (make sure you chop this before putting in the food processor), Baby Kale, Spinach, Swiss Chard, Arugula…. or just make it with all basil!  You can substitute nuts as well:  pine nuts, pecans, hazelnuts, even pepitas!