Leafy Green Pesto

4 cups leafy greens, trimmed of tough stems (I usually do 3/4 spinach and 1/4 basil, but I recently added arugula, which was great, and other leafy greens would substitute well)

6 cloves garlic, smashed

1/4 cup extra virgin olive oil

2 Tbsps. lemon juice

1/3 cup pine nuts

salt and pepper to taste

1/3 cup grated parmesan cheese

1/4 cup grated romano cheese

In a food processor, combine greens, garlic, oil, lemon juice and pine nuts and blend until smooth. I prefer using a food processor to a blender because less oil (or other liquids) are required to make it go. Add salt and pepper to taste, and blend again. In a bowl, combine green mixture with cheeses. To thin the pesto, add hot water (if you are making pasta, use water from the pasta). Serve over whole grain pasta.

Pesto need not be served with pasta. Instead, use it these ways:

- condiment for sandwiches

- base for pizza, instead of tomato sauce, or in addition to tomato sauce

- salad dressing

- drizzle over chicken

- dip for crudite

Pesto can be frozen easily. Put it in ice cube trays to make smaller portions.