Greens Pesto


  • 4 cups chopped greens (spigarello, kale, mustard greens, tat soi) 
  • 3 cloves garlic (or green garlic)
  • 1/2 cup nutritional yeast (or Parmesan) 
  • 1 cup olive oil
  • ½ cup pecans (or any other nut you have on hand)
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Freshly ground black pepper


    Bring a large pot of water to boil and salt liberally.

    Add cleaned greens to the pot cooking until bright green and tender, about 45 seconds. Transfer to a bowl of ice water to stop the cooking.

    Drain and squeeze out as much liquid as possible.  

    Place the greens in a food processor and pule until coarsely chopped.
    Add garlic, nutritional yeast, oil, pecans, lemon zest and lemon juice.

    Process until a well blended but still chunky mix forms.

    Season with salt and pepper.


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