Winter greens gremolata and pesto

Pesto Italian cuisine

In this recipe, I play with Classic Gremolata by adding dinosaur kale, arugula, capers, and lots of anchovies. With a few simple additions, I extend half of the Winter Greens Gremolata into Winter Greens Pesto. The uses for both Gremolata (on cabbage salad, with roasted vegetables, as a topping for fish) and Pesto (on pasta, in potato pancakes, on sandwiches, in omelets, as a topping for lamb chops) are endless. And both freeze beautifully! Feel free to use any kind of winter greens here (just stick with the green ones because purple pesto isn't very appetizing).