Mixed Greens Pesto

July 24, 2006

Mixed Greens Pesto

(Chef Stephanie Green)

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

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.

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