Winter Greens Pesto
A recipe from Georgia Department of Education School Nutrition
This is a twist on a classic pesto. It is a great way to introduce students to a variety of winter greens.
Ingredients:
- 10 cup Winter greens, chopped and packed
- 1 cup Parmesan, grated
- 1/2 cup Oil, olive blend
- 1/4 cup Juice, lemon
- 5 tsp Garlic, clove minced
- 1 tsp + 1/4 tsp Salt, Kosher
- 3/4 tsp Black pepper, ground
- Water, as needed
Steps:
- In a food processor, combine greens, cheese, oil, lemon juice, garlic, salt, and pepper. Process until smooth.
- Add 1 to 2 tablespoons of water, if desired, to create a sauce-like texture.
Hold at 41°F or below.
Pesto will keep for 7 days. Discard after this time.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Portions:
40
Portion Size:
1 oz
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 40 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 3.6 | g |
| Sodium: | 97 | mg |
Tips:
- Different winter greens can be used alone or in combination such as kale, Swiss chard, mustard greens, or collard greens.
- 1 and 1/4 cups of nuts or seeds, such as sunflower seeds, walnuts, or pine nuts can also be added. Adding nuts will result in a thicker texture.
- Consider adding pickled red onions as a garnish for an extra splash of color and flavor.
