Any Greens Pesto Pasta.

 Any Greens Pesto Pasta

This pesto can be stored in the refrigerator for up to about 1 week.  Place a layer of olive oil to prevent the top from oxidizing.

Ingredients:

1/4 cup pecans, pistachios, walnuts, almonds or pine nuts

1/2 cup freshly grated Parmigiano-Reggiano pecorino  or Grand 

   Padino cheese (about 2 ounces)

3 cups packed greens, basil, spinach, arugula, kale, Swiss chard, carrot 

   tops, flat leaf parsley, or a combination

1 garlic clove, peeled and smashed 

2 tablespoons fresh lemon juice  

1/2 teaspoon kosher or coarse salt

Freshly ground black pepper

1/2 to 3/4 cup extra virgin olive oil more or less depending on how 

   thick you like your pesto.

1 pound cavatappi pasta, cooked at al dente and drained (Reserving 

   some of the cooking liquid) or pasta of your choice

Directions:

In a food processor, add the nuts, cheese, greens, garlic, and lemon juice.  Season with salt and pepper.  Pulse in quick on/off bursts until the mixture is finely chopped but not completely pureed, 15 to 20 times.  Scrape down the bowl and pulse again if necessary.

In the feed tube on the top of the processor, add the olive oil and pulse, being careful not to over-puree or completely blend the mixture.  Taste for seasoning and add more salt and pepper if needed.

In a large bowl toss the pesto with the cavatappi or pasta of choice.

Recipe of Marcia Smart