Recipe by Ali Lopez
3 big cloves garlic, peeled
1 small bunch kale, ribbed
1 small bunch Swiss chard, ribbed
large handful of baby spinach
1 cup toasted sunflower seeds
handful of fresh basil leaves
1/2 cup coarsely chopped parsley
Juice from 1 lemon
Sea salt and black pepper, to taste
1/3 cup extra-virgin olive oil
1/2 cup grated Parmesan cheese
- In a food processor, add the garlic cloves and process until minced.
- Add the greens, (in batches if they don’t all fit at the same time) seeds, herbs, lemon juice, 1/2 teaspoon of salt, Parmesan cheeese, and a few grinds of black pepper. Process until finely chopped.
- With machine running, drizzle in the oil. Process until it starts to get creamy, stopping to scrape down the sides as needed. Taste and add more lemon, salt, or pepper if necessary. Thin out the pesto as needed with more oil or water. Serve with fresh hot pasta, as a dip or spread, or with grilled meat or tofu.