I went a little over the top with nature’s wholesome greens. it was sort of leap out of the ‘box’; in that I created a pesto from atypical ingredients. Instead of the classic basil and/or other herbs, I opted for kale, broccoli and parsley.
Greens were rinsed in tepid water and then added to food processor along with roasted garlic and a splash of water for a quick pulse. This was then seasoned with a pinch of salt and a sprinkle of black pepper, a few pieces of walnuts and crumbled feta cheese.
With a quick final pulse of ingredients, pesto was ready for linguine.
Pesto was then folded into hot linguine. Served pasta with honey and lemon shrimp.