Five
Green Pesto Sauce
- 2-3 bunches fresh sweet basil
- 1 bag fresh baby spinach
- 1/2 - 1 bunch fresh mustard
greens
- 10-15 fresh dino kale leaves
- 1 bunch fresh cilantro
- 8 oz pine nuts
- 10-20 fresh garlic cloves
- 500ml extra virgin olive
oil
- 8 oz cream
Thoroughly wash and dry greens.
Stuff as many leaves into food processor as possible. Add 3-4 garlic
cloves, 1/4 cup pine nuts, pour in some oil, start processor. Punch
down any leaves that aren't pulled into the swirl. Add cream and more
oil until mixture has consistency of molasses. Scoop mixture into a
large bowl. Repeat additions of greens, oil, nuts, garlic and cream
until all ingredients are processed. Stir mixture together. Store in
vacuum sealed jars in refrigerator to keep as fresh and bright green
as possible.
Serving: Mix 1-2 tablespoons
of pesto with egg
noodles; zap slightly in microwave to warm. Sprinkle shredded parmesan
on top, season with salt&pepper to taste.
Enjoy!
Desiree |
