We make pesto with whatever green, leafy vegetables are in the fridge (we're talking to you kale and spinach), and blend with If & When, fresh garlic and sometimes...cheese. A hard, flavorful, salty rind. Twenty to 30 minutes and a food processor will make this meal.
1 bunch fresh kale (if you have fresh spinach leaves as well, add some)
1 bunch basil
Wedge of salty, hard cheese such as Manchego
1+ tsp If & When Bay Leaf Black Pepper Preserved Meyer Lemon Paste
2-3+ TBS extra virgin olive oil
1 clove garlic, smashed
Handful of walnuts or pine nuts (We used walnuts because we had them on hand AND we forgot to buy pine nuts. Oops.)
Clean the greens. Remove kale from stems. Place half the leaves in a food processor. If they all won't fit, begin with what will.
Divide basil into two bunches. Remove leaves from one bunch and add to food processor. Set aside the remainder.
Add garlic, juice of half the lemon, If & When, nuts, 2 TBS oil and a sliver of cheese - about 3-4 bite size pieces (if it will fit on a Ritz cracker with room to spare, it's bite size).
Roughly chop in food processor. Mixture should reduce to 1/2 to a 1/3 of original size. Add more kale, 1 TBS olive oil, blend and taste.
Prefer more lemon and salt? Add more If & When. Okay on the oil, but the mixture needs more moisture? Add 1/2 TBS of fresh lemon juice diluted with 1/2 TBS water. Add more basil sparingly so that it doesn't overpower the other flavors, unless you want it to. Blend to desired coarseness.
Drizzle on top of grilled meat or fish, or as a sauce for pasta. We wanted warm pesto, aka cooked greens, so we sauteed finely chopped onion in a bit of butter, added the pesto, heated and served over grilled chicken breasts.