Seasons change and so must pesto. Making the sauce with fresh basil is standard in the summertime, but as the weather cools, give a different green a try. In this recipe, you can choose from peppery arugula, earthy kale or slightly bitter broccoli rabe. Combine your chosen green with garlic, almonds, Parmesan cheese and olive oil, and you’re done. Our favorite way to serve this bright, fresh sauce is tossed with pasta.
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