Originally made as the sauce for a whole wheat roasted red pepper pizza, this kale and arugula pesto would be equally good as a spread, dip, or pasta sauce. It’s bright and healthy, and as low as possible on olive oil and cheese, so it doesn’t feel as oily as typical restaurant pesto. Feel free to swap out any of the greens for your favorites!
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Kale and Arugula Pesto
Makes about 1 cup of pesto
1 1/4 cups kale, stems trimmed
1 1/4 cups arugula
1 scallion, diced
1 tablespoon chopped fresh cilantro
1/4 cup pine nuts
3 tablespoons olive oil
1 clove garlic, peeled
2-3 teaspoons grated parmesan, or to taste
a few grinds of fresh black pepper
juice of half a lemon
Put all the ingredients in a food processor and pulse until it comes together into a paste. Taste for seasoning and flavor and adjust accordingly. Put it into a jar or covered bowl in the fridge until you’re ready to use.