Farm to Pan Pesto with Spring Greens recipe

Instead of traditional pesto, here is our more nutritional veggies version with seasonal greens instead of basil and breadcrumbs rather than pine nuts for added texture and body. Use the pesto for your favorite pasta and also on crispy bread, potatoes, soups, even eggs!



¾ cup olive oil, plus 1 tablespoon

4 cloves garlic, minced

6 cups torn greens mix such as spinach, kale, Swiss chard

2/3 cup grated Parmesan cheese

½ cup Italian seasoned breadcrumbs

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Over medium flame, heat the tablespoon of oil in a Tramontina™ round griddle pan with Teflon™ nonstick coating. Add the garlic and saute a couple of minutes to infuse the oil. Add the greens and saute until wilted; remove from heat and cool. Add garlicky greens to a food processor and pulse a few times to chop finely; add the cheese, breadcrumbs, and then while still processing, slowly add the olive oil. Use immediately or store in the fridge for up to 3 weeks. Can be frozen in ice cubes.