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Recipe: Spring Greens Pesto

MAKES 1/2 CUP

Some of the earliest spring crops available at farmers markets go into this recipe from the chefs of Prairie Grass Cafe, who demonstrated it at Green City Market.

1 cup well-packed mixed spring greens (arugula, watercress, parsley, spinach)

1/4 cup olive oil

2 tablespoons chopped garlic chives

1/8 cup pecans

1/4 cup grated sharp Cheddar cheese

1/8 teaspoon salt or to taste

Combine the greens, olive oil, garlic chives and pecans in a blender or food processor and process till smooth.

Place in a bowl and add the grated cheese and salt. Stir well. Use as you would any pesto, such as for topping pasta, seafood or chicken. The recipe may be doubled.

From Chefs Sarah Stegner and George Bumbaris, Prairie Grass Cafe, Northbrook

Nutrition facts per serving:

56 calories, 6 g fat, 1 g saturated fat, 4 mg cholesterol, 0 g carbohydrates, 1 g protein, 88 mg sodium, 0 g fiber



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