Mix And Match Pesto

I always have leftover greens.  I buy a bunch of parsley, use a few stems and then watch the rest go bad.  I buy a box of arugula, because of course it only comes in giant boxes, use some in a salad, and then the rest just sits there forgotten in the fridge.  

Pesto is a great way to use up those leftovers.  My only problem with traditional pesto is how ridiculously expensive pine nuts are.  The great thing is that you can substitute them with any type of nuts!
  

Any greens, any nuts, any flavour!  

And no waste! 

In this version I used basil, summer savory, mint, chives, a little bit of rosemary, and walnuts.  We paired it with some orecchiette and more parmesan on top.  Delicious, fragrant, and lots of leftovers for lunch!  


Mix And Match Pesto

2 cups packed flavourful greens (basil, arugula, spinach, pea sprouts, mint, chives, etc. etc.)
1/2 cup grated parmesan
3 garlic cloves
1/3 cup nuts (walnuts, almonds, pistachios, pine nuts, etc. etc.)
1/2 cup olive oil
Salt and pepper to taste

Put all ingredients in a food processor and process until desired texture is reached, scraping down sides as needed.  Add salt and pepper to taste.