Pesto Pasta

There's pesto and there's pesto. When you use 7 different types of greens in your pesto, you are talking serious pesto power.

Lots of greens...Genovese basil, sorrel, Swiss chard, arugula, parsley, and several types of lettuce whizzed into a rough, grainy pesto, with lots of garlic, pine nuts (roasted on the cast iron), olive oil, and a sprinkling of grated parmesan.

My only principle for pesto: is green, will pesto. Try it out for yourself — throw any greens into it. The more the merrier. Any ideas on what other greens I can add to pesto? I've done carrot tops before. How about neem leaves, for that bitter kick?

We need to think beyond basil when thinking pesto. Insert pesto joke: what did the basil say to the chef? Stop pesto-ing me.