#Just Pesto It™

This really isn't much of a recipe. It's a philosophy. It's a light for when things are dark. Use this as a guide for when you don't know what to do (in the kitchen, but maybe in life too).

#The story

Well, I like to mosey through the farmers market every now and then and pick up anything that looks cool. The other week, I picked up some kohlrabi, sorrel, and some kale (I picked up the sorrel because I had sorrel soup for the first time when I was in Montreal, and it was scrumptious).

Anyways, life went by and I ended up getting dinner with friends or being too lazy to cook some nights, so my farm fresh product sat in my fridge for a week or so.

Monday night, I was both starving and hesitant to order takeout after a weekend of spending too much money drinking. So once I opened my fridge, I saw my good friends: kohlrabi, sorrel, and kale.

I thought to myself:

What can I make with these? What if I just pesto'd it?

So I did, and I'm writing this because it ended up tasting great and unique, yet was really simple to make.

#How to: Pesto It

2 parts greens (I used sorrels, blanched* kale, and kohlrabi greens)
1 part nuts (traditionally pine nuts, but I used toasted pistachios because why not)
2 cloves garlic (to taste)
1 part grated cheese (I used ParmReg)
2 parts olive oil
Salt to taste

Throw everything in a food processor and blend until smooth.
Taste and add more salt if needed.
Eat it with bread, pasta, or however you'd like.