2 cups spinach leaves, chopped

1 cup kale leaves, chopped

1/2 bunch cilantro, chopped

1 tsp lemon zest

1/2 cup walnuts, toasted, chopped

1/2 tsp salt

1/2 tsp white pepper

1/4 tsp 5-spice

1/2 cup olive oil

 

What to do:

Working in batches, add a little bit of all of the ingredients except the oil, together in the processor.

Pulse the mixture and slowly add oil until a paste is formed.

Continue to process until all of the mixture is made.

Blend together for 30 seconds and then adjust seasonings as needed.

Notes:

This pesto doesn’t oxidize as quickly as a basil pesto, which means that it can be made days ahead of time and still shine on the plate.

It’s also an excellent addition to broth and enlivens a weak stock (it happens) and with broth and noodles, it can be a little magical.

Add a little green onion, but we haven’t been fond of adding garlic.