Have some leftover greens in your fridge?
Who said lettuce is only for salads? This twist on a classic pesto recipe is so simple and versatile! It’s delicious on pasta, baked into bread, with breakfast eggs, or just adding extra flavor to vegetables.
- 2 Cup Chopped greens (Recommend: Lowcountry Blend or Arugula Blend.)
- ½ Cup Fresh Herbs (Try: Parsley or Cilantro)
- 2 T Parmesan
- ¼ Cup Pine Nuts (or Almonds)
- ¼ Cup Olive Oil
- 2 Garlic Cloves
- Squeeze of lemon
- Salt & Pepper to taste
Collect ingredients and combine into a food processor. Pulse ingredients until well blended and smooth. Enjoy right away or store in the fridge for up to 2 weeks or freeze for up to 3 months.