Arugula, Kale And Broccoli Rabe Pesto

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   DIRECTIONS

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   1. In the bowl of a food processor, pulse the greens, garlic, almonds and cheese until the mixture is well combined but still coarse.

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   2. Add the olive oil and continue to pulse until the mixture is smooth. If necessary, add more olive oil 1 tablespoon at a time until the mixture is smooth but not runny.

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   3. Season the pesto with salt, pepper and red-pepper flakes, if using. Transfer the pesto to a storage container. The pesto will keep in the refrigerator for up to a week or in the freezer for up to two months.

* Per serving · 4 servings · Values may vary.