Pesto Made With Greens

By Kathy_Hester

I love making pesto, especially in the winter with the greens that come in myCSAbox. I made mine with collard greens, but it would work with kale, arugula, and other greens.

Ingredients

• 1/2 cup water
• 1/2 cup orange juice
• 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped
• 1/4 to 1/2 cup nutritional yeast
• 1/2 cup chopped pecans
• 1 to 2 tablespoons olive oil or extra orange juice
• 1 teaspoon balsamic vinegar (or plain lemon juice)
• 1/2 teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke)

Details

Servings 2
Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry.

Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick.