Pesto without basil

Ingredients:

• 2 cups kale, arugula, or mint
• 1/4 cup chopped walnuts
• 1 clove of garlic
• 1/3 tbsp. grated parmesan
• 2/3 cup olive oil

Preparation:

1. In a food processor, combine the nuts and garlic and process until coarsely chopped. Add the herbs of your choice and cheese and process until finely chopped. With the processor running, add the oil. Taste for salt and pepper.
2. Place pesto sauce in a sealable container and refrigerate for up to 2 weeks or freeze for up to 3 months.
   Exit: 1 tbsp.