Mixed Greens Pesto
  1. Put all of the greens and herbs into a blender or food processor. Pulse until the leaves are well chopped, but not puréed.
  2. Add the garlic, Parmesan, salt and half of the olive oil and pulse until combined. Taste, and add more salt and olive oil if desired.
  3. If not using immediately, put into a jar and pour a thin layer of olive oil on the top.
Recipe Notes

This is great tossed with pasta, grains, grilled
vegetables, as a soup topping or thinned out
with olive oil and lemon juice for a salad