From CulinaryQ This is a great recipe to use up some of those greens and put on pasta from Fior d’Italia!
- 6 oz fresh greens (one or more of basil, arugula pea tendrils, etc. — the garden is the limit!)
- 2 oz walnuts
- 1.5 oz fresh peeled garlic
- 1/4 cup olive oil
- 2 oz grated Parmesan cheese, freshly grated if possible
- Puree greens, oil, nuts, garlic and salt in a blender or food processor. (Freeze at this stage if required)
- Transfer to a bowl and fold in the cheese.