Sunday, February 15, 2009

A Twist on Pesto

This recipe is inspired by the abundance of dark leafy greens growing on the farm. It's so good that most of it never makes it to my plate. I eat it by the spoonful right out of the bowl!

4 cups chopped greens (chard, kale, collards - your choice)
1/8 cup olive oil
1 cup walnuts, toasted and chopped
2-4 cloves of garlic, chopped
3 T capers, drained and rinsed
1/4 chopped parsley

Steam the greens until bright green and slightly wilted. Combine all of the ingredients in a food processor and pulse until finely chopped.

Enjoy on bread or over pasta or as a filling for a baked potato.

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