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.



Pesto Sauce


  1. Bring a large pot of salted water to a boil.  
  2. Add in the collard greens and radish tops. 
  3. Boil for one minute. 
  4. Transfer the greens to an ice bath and save the water for boiling the noodles. 
  5. Remove the greens from the ice bath, damp with a paper towel, and put in a blender or food processor. 
  6. Bring the pot of water to a boil again. Then add the noodles. 
  7. Boil for the recommended amount of time. 
  8. In the meantime, in a saucepan, heat up some oil.
  9. Add the chopped asparagus and saute for 2-3 minutes. 
  10. Add in the green beans and saute for another 4-5 minutes. 
  11. Add the pesto ingredients to the blender or food processor and process until smooth.  
  12. Adjust flavor as needed. 
  13. Drain the noodles and return them to the pot. 
  14. Add in the pesto, and veggies. Mix well. 
  15. Serve with some parmesan cheese or fresh herbs, or top off with some green onion.


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