- Community Harvest, Recipes & Wellness
- Taylor Hanna
Any Greens Pesto
Do you have an abundance of greens and fresh herbs in your fridge? Pesto is an easy and delicious way to use those up as a final touch to a meal! This pesto pasta recipe is full of vitamin k and antioxidants. I always like to use walnuts or sunflower seeds for the pesto when I don’t have any pine nuts. Top it off with some sliced radishes for a little crunchy kick.
Ingredients
Pasta
Pesto Sauce
Instructions
- Bring a large pot of salted water to a boil.
- Add in the collard greens and radish tops.
- Boil for one minute.
- Transfer the greens to an ice bath and save the water for boiling the noodles.
- Remove the greens from the ice bath, damp with a paper towel, and put in a blender or food processor.
- Bring the pot of water to a boil again. Then add the noodles.
- Boil for the recommended amount of time.
- In the meantime, in a saucepan, heat up some oil.
- Add the chopped asparagus and saute for 2-3 minutes.
- Add in the green beans and saute for another 4-5 minutes.
- Add the pesto ingredients to the blender or food processor and process until smooth.
- Adjust flavor as needed.
- Drain the noodles and return them to the pot.
- Add in the pesto, and veggies. Mix well.
- Serve with some parmesan cheese or fresh herbs, or top off with some green onion.