Pesto-licious

Who said pesto has to be made a with basil, pine nuts, parmesan and olive oil? All right, so a "true" pesto follows somewhat along those guidelines. This is not one of those.

I've found that every time I buy a bag of greens from the supermarket, I hang on to it a little longer than is worth serving. Instead of throwing it out, I process it together with a few pantry staples and voila: something kind of like pesto! Pat it around a boneless chicken breast and voila: lunch!

Mmm, chicken.

Easy Peasy Pseudo Pesto
1 bag baby romaine lettuce (a bag of spinach, arugula, or any dark leafy greens should work, including the usual basil)
1 small onion
1 clove garlic (or use two, I'm just sensitive to the taste, so I try not to over-garlic anything)
1 teaspoon of lemon juice
1 small handful of almonds (about 1/3 a cup or so)
1/4 cup olive oil
1/4 to 1/2 cup of cheese (I've gotten good results from lots of different cheeses, from Parmesan to semi-soft goat cheese--I've also left it out completely)
Salt & pepper to taste

1. Throw everything in the food processor and blend on high. Stop after a bit, scrape down the sides, then start up again on low, drizzling the olive oil in as you go.

2. Stop when you get to the consistency of not-quite-yet-mushy-baby food. It should be slightly chunky (like the picture above).

3. Add it to your favorite dish: in pasta, crusted on chicken or fish, as a dip for crackers. Possibilities are endless.

Yields about 1.5 to 2 cups.