Mixed Greens Pesto

Use any mix of tender greens that come in your shares for this easy pesto recipe. You can blanch any bitter or pungent greens like dandelion or mustard greens for just 45 seconds. Just make sure you drain and squeeze well to remove any extra water before using.

Ingredients

1 cup toasted walnuts halves

1 cup coarsely chopped arugula leaves

1 cup coarsely chopped mizuna

1/2 cup coarsely chopped red ribbed dandelion greens

1/2 cup coarsely chopped red mustard greens

1/2 cup asiago cheese, shredded

6 cloves garlic

1/4 teaspoon salt

1/4 cup extra virgin olive oil

Directions

Spread walnuts on a cookie sheet and cook in a preheated 350 degree oven for 10 minutes. Let cool to room temperature. Add walnuts, arugula, mizuna, dandelion, mustard greens, cheese, garlic and salt into a food processor. Pulse a few times and then add the olive oil. Continue processing to a smooth consistency. Serve with shrimp, chicken or crisp vegetables or toast. Add a dollop to your soup, rice or beans too!

Submitted by Chef Stephanie Green