Spring Green Pesto
Sarah Stegner and George Bumbaris - Prairie Grass Cafe
Chicago, IL
Seasonal
Soups & Sides
Spring
Ingredients:
- 1 cup Spring Greens (arugula, watercress, parsley, spinach)
- 1/4 cup olive oil
- 2 T garlic chives - chopped
- 1/8 cup pecans
- 1/4 cup Avondale Truckle Cheddar - grated
- pinch salt
Method:
Blend greens, olive oil, garlic chives and pecans in a blender or food processor. When smooth place in a bowl and add grated Avondale and a pinch of salt. Stir well.
