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.
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.