Pesto has quickly become a staple in our household. We both love it and enjoy adding it to everything from a sandwich to a wrap, an omelet, or even a bowl of savory oatmeal! Given the temperatures have dropped and it is no longer the season for a bright basil pesto, we’ve been enjoying a more earthy variety. Enter the kale-collard green version. It’s hue is beautiful, and while it contains most of the usual suspects, it’s unique to the season. Thus, it better compliments our dishes as well. I hope you have a chance to break out the food processor or heavy duty blender soon and can whip up this amazing condiment!
3 oz cleaned and chopped kale
3 oz clean and chopped collard greens
1/3 c dry roasted mixed nuts
1/4 c freshly shredded parmesan
1/4 c extra virgin olive oil
juice from 1/4 medium-sized lemon
splash of water or broth
salt and pepper
Simply layer the ingredients into the processor/blender and add water little-by-little to help the blades along in chopping the hearty greens and nuts. Add garlic powder, salt, and pepper to taste. Store in a glass container in the refrigerator and enjoy it on practically everything. 😉
For Monday’s lunch, we filled a gf tortilla with our pesto, Havarti cheese, sautéed shredded beets and parsnips along with golden raisins, and avocado plus carrots and hummus on the side.
Do you have any special twists on pesto? What is your favorite way to enjoy it?