Some greens, such as kale and collards, would benefit from a quick blanching–a few minutes in boiling water, to soften them. Drain well, pressing out as much water from the leaves as you can before proceeding with the recipe.

2-1/2 c (packed) greens
3 cloves garlic
1/4 c pine nuts or walnuts
1/2 c grated Parmesan, Romano or Asiago cheese
1 T lemon juice
1/2 c extra virgin olive oil
salt

1. Place greens, garlic, and nuts in a food processor and chop as fine as possible. Add the cheese, lemon juice, and oil. Continue processing until well blended.

2. Transfer the mixture to a bowl and stir in salt to taste. Serve right away or store in the refrigerator for up to 5 days. When storing, cover with a thin layer of olive oil.

As with all pestos, if you’re making up a batch for freezing, it’s best to process only the greens, garlic and olive oil. When you’re ready to use the pesto, grind the nuts, mix them with the cheese, lemon juice and salt and then add to the thawed pesto.