Power Green Pesto

W e usually think of pesto as a summer dish made with basil, but this Power Green Pesto is so good it’s become a year-round staple in our house. The secret is using baby greens—kale, chard, and spinach—which are tender and sweet, not bitter like their mature counterparts. It’s incredibly easy to make, nutrient-dense, and delicious tossed with pasta and vegetables for a quick weeknight meal.

Video coming soon

Ingredients

Serves 4

• 8 cups (100 g) loosely packed baby “power greens” (kale, chard, and spinach)
• 1/3 cup raw, unsalted cashew pieces
• 1/4 cup nutritional yeast
• 1/4 cup fresh lemon juice (about 1 medium lemon)
• 2 cloves garlic
• 1 tablespoon white (or other mild) miso
• 2 teaspoons salt substitute (or salt to taste)
• 2 teaspoons Italian seasoning

Method

Add all ingredients to a high-powered blender and puree until smooth and creamy. If you don’t have a high-powered blender, soak the cashews in hot water for about 2 hours before blending for a smoother result.
Store in the refrigerator for up to one week, or freeze in ice cube trays for easy single servings.
Serving suggestion: Toss with steamed broccoli and chickpea or lentil pasta and for a complete meal.