What You'll Need:

  • 1 Bunch, any tough stems removed and hearty spring green such as turnip greens, kale, mustard greens, arugula
  • 0.5 cup Olive oil
  • 2 Tablespoons nuts such as almonds, pecans, walnuts, toasted
  • 1 clove Garlic, minced
  • 0.5 - 1 cup Grated parmesan
  • Salt & pepper to taste


Bring a large stock pot of water to a boil. Meanwhile, prepare a large bowl with ice water. When water is boiling, add a generous handful of salt. Add greens to boiling water and blanch for about 1 minute. Remove and plunge into ice water to stop the cooking and set the green color. When greens are cool, remove from ice bath to a towel and then roughly chop.

In a blender or food processor pulse all of the ingredients except for the cheese. Pour into a bowl and add 0.5 cup of cheese and stir together with a spoon. If pesto is still runny, add more cheese until it thickens to your liking. Adjust seasoning with salt and pepper. Store the pesto in a covered container in the refrigerator for up to a week.

Adapted from Michael Chiarello’s “Blanched Basil Pesto”