Winter Pesto

10 or 12 leaves of Siberian Kale (or whatever kale you grow)
2 Rutabaga leaves
3 Arugula leaves (gives it some zing!!)
5 carrot thinnings--leaves and root
2 Chinese cabbage leaves
1 Giant Red Mustard leaf 
6 or 8 sprigs of flat-leaf Parsley
3 to 4 garlic cloves (or to taste)
About 1/2 cup toasted walnuts
1/2 cup grated Parmesan, Romano, piquant provolone, or other hard and flavorful cheese

Olive Oil - just enough to moisten the mixture - can also add some orange juice, lemon juice, or water
Salt and pepper to taste

Wash greens and remove heavy spines.  Add to food processor and process while adding olive oil.  Add garlic and walnuts and continue to process until well blended.  Add juice as necessary to make desired consistency.  Stir in cheese. Season to taste.  

Make a great winter pesto with greens from your garden.   Use as a spread, with pasta, with steamed vegetables, over fish--you name it.  Use your imagination!! This pesto does not turn brown when saved in the refrigerator like Basil Pesto does, and the flavors continue to meld and mellow for several days (if it lasts that long).  Use whatever greens you have in your garden--think broccoli, chard, cabbage, collards, and use a few of the spicier greens to add flavor to the mix.   Enjoy!!