Kale and Spinach Pesto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are more affordable while providing a similar texture.

Set a large pan over medium heat and add 2 tablespoons of olive oil.

Add the kale and spinach to the pan and cover for 1-2 minutes to start wilting.

Stir constantly until the greens are wilted, then season with a little salt.

Spread the wilted greens on a plate to cool.

Once the greens are lukewarm, transfer them to a food processor.

Add pine nuts, sliced parmesan cheese, zest of 1 lemon, and 2 teaspoons of lemon juice to the processor.

If using, add pomegranate molasses and a pinch of salt.

Blend until you have a coarse puree, scraping the bowl as needed.

With the processor running, add 1/4 cup of olive oil through the feed tube.

Taste the sauce and adjust for salt and acidity as needed.

Boil pasta and green beans in generously salted water, adding the beans with the pasta if they are hearty.

Toast pine nuts in the same pan used for the greens over medium heat, watching closely to avoid burning.

Remove the pan from heat and add a handful of golden raisins to the toasted pine nuts.

Drain the pasta and add it to the pan with the pine nuts and raisins.

Add a few chunks of butter and about half of the pesto to the pasta.

For those who like anchovies, separate a portion of pasta and add 2 fillets per portion, chopped into pieces.

Taste and adjust for salt and acidity, adding more lemon juice if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens