Wash and dry greens and remove any tough or stringy stems.
Place all ingredients into a food processor minus the olive oil. You may need to add the greens in batches.
Begin with the smallest amount of water, lemon juice and salt and then adjust for desired consistency and flavor.
Pulse until finely chopped, then blend while slowly adding in the olive oil. Serve and enjoy!
Ideas for using pesto: pasta, pizza, risotto, gnocchi, frittata, scrambled eggs, sandwiches, crostini, beans, hummus, soups and as a dip.

Recipe by DFC Teaching Kitchen Instructor Alisa Haller