Greens and cheese and cheese and greens.
chances are we want to mix it with cheese and nuts and call it a pesto.
You can—these recipes call for basil, collards, ramps, and even kale to make all kinds of riffs on our favorite green sauce. It’s really an excuse to eat more pasta, but you can also marinate chicken or top vegetables, grain salads, or soups with it if you want. There’s no such thing as too much pesto.
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