NON-BASIL PESTO

Non-Basil Pesto image

Provided by Food Network

Time 5m

Yield 1 cup

Number Of Ingredients 12

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1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped walnuts
1 clove garlic
2 cups tightly packed greens such as kale, arugula or mint
1/3 cup freshly grated Parmesan
2/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
In a food processor, combine the nuts and garlic and pulse until coarsely chopped. Add your greens of choice and the cheese and pulse until finely ground. With the processor running, add the oil. Taste and season with salt and pepper.
Transfer to a resealable container and store in the refrigerator for up to 2 weeks or freeze for up to 3 months.