Broccoli and Brussel Sprouts Greens Pesto

If you have a garden don’t throw out the green leaves from your vegetables. You can make a delicious and vitamin filled pesto using greens from Broccoli, Brussels Sprouts, Collard greens, Kale, and more.

Ingredients:

2-3 cups greens (I used Broccoli and Brussel sprout greens with the stems removed)

2 cloves garlic

1/4 cup shredded fresh Parmesan

2 tablespoons fresh basil

3 tablespoons pecans

1 teaspoon lemon zest plus 2 teaspoons lemon juice

1/4 cup olive oil (more if you like your pesto on the looser side)

Directions:

1. Add garlic, basil, pecans, lemon juice and zest, and olive oil to a food processor.
2. Bring a large pot of salted water to boil.
3. Cook the greens for 2 minutes until leaves are tender and bright green. Immediately drain and transfer the leaves to the food processor.
4. Pulse to mix. Add more olive oil or water to thin out if needed.
5. Add the shredded parmesan cheese and pulse to add in.
6. Store in an air-tight container in the refrigerator.
7. I use my pesto as a vegetable dip, pizza sauce, and on grilled chicken or other meats.