Spring Greens Pesto

Pesto doesn't have to always be made with basil, some of my favorite start with whatever greens I have on hand… in the spring I use a combination of Arugula and parsley, but Sorrel , watercress, pea shoots, dandelion greens, or any other that catches your eye at the market will work just fine. And the best part about making pesto is you really can't go wrong! 

Ingredients:

2 large handfuls of arugula 
1/4 cup parsley 
1 cup nice olive oil
1 large lemon zest and juice 
1 garlic cloves
1/2 cup fresh grated Parmesan cheese plus extra for serving 
salt and pepper to taste, 

Add all ingredients into a food processor and blend until smooth. Then toss with your favorite pasta, reserve some pasta water to add if the pesto is a bit dry, and top with Parmesan and a few more leaves of arugula. Enjoy this dish hot or cold.

This pesto is so versatile you can also dress green beans and potatoes with it or a white bean salad, top crusty bread or spread it on a sandwich! 

Get creative! There are endless combinations that will be sure to impress all spring and summer long!