A refreshing new twist on classic Italian pesto that's perfect for spring and summer!
Author: One Moore Bite
Ingredients
2 cups packed fresh kale/spinach/chard mix
½ cup packed fresh mint leaves
2 cloves garlic
½ cup grated Grana Padano cheese
⅓ cup shelled pistachios
¾ cup olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
Instructions
Add the greens, mint, garlic, cheese, pistachios, salt and pepper to the bowl of a food processor. With the food processor covered and running, stream in the olive oil through the feed tube and continue blending until the pesto is smooth. Taste and adjust seasonings as needed.
Toss with hot pasta, use in vegetarian lasagna, or whatever recipe you like!
Notes
This recipe makes about 1¾ cups of pesto. Store in the refrigerator in an airtight container.