Greens are a real source of vitality—supporting beauty, strength, energy, and overall wellness. Dark, hearty leaves like kale, spinach, and collards and tender greens like butter lettuce, arugula, and radicchio are full of nutrients. Their concentrated vitamins and enzymes can make a noticeable difference in how you look and feel.
Think of Popeye: he reached for spinach, not a powdered supplement. When I skip greens for even a day I notice it. Meals feel incomplete without them; the more I eat, the better my skin looks, my mind feels clearer, and my digestion improves.
I favor raw greens and try to eat a fresh salad every day. In cold weather I also crave warm, comforting dishes, which used to force a choice between raw and cooked. Then I rediscovered pesto: a way to combine raw greens into a warm meal. Blended greens in a pesto preserve many raw nutrients while letting you enjoy a cozy cooked dish.
What can I make with raw greens?
Basil pesto is a classic, but pesto can be made from many seasonal greens. I love arugula pesto for its peppery bite—it’s satisfying even on a chilly day. I use arugula pesto to dress grains, legumes, and roasted vegetables to create a balanced, flavorful meal.
Raw greens supply vitamins and heat-sensitive enzymes that cooking diminishes, so including raw leaves regularly is important. Cooked greens and roasted vegetables offer fiber and minerals and make dishes more filling. In this recipe I count roasted cauliflower as a green, but broccoli or other vegetables work well too.
By including both raw and cooked greens in your meals, you’ll boost nutrition and flavor. Over time your body will start craving these nutrient-dense foods and you’ll notice a healthy glow. Keep experimenting—pesto is a great way to make greens exciting.
What’s your favorite way to make greens more interesting? Share in the comments—I’m always looking for new ideas.
Arugula Pesto + Farro Pilaf
Ingredients
- 1 head cauliflower, florets chopped
- 1 small butternut squash, cubed (about 5 cups)
- 3 tbsp grapeseed or canola oil
- 2 tsp sea salt
- 2 cups cooked farro, from 1 cup uncooked
- 1 cup cooked black lentils, or chickpeas
- 2 cups arugula, for mixing, not the pesto
- 1/4 cup toasted pumpkin seeds, for topping
- Pesto
- 4 cups arugula
- 1 clove garlic, minced
- 3/4 cup toasted pumpkin seeds
- 1/4 cup olive oil
- 2 tbsp lime juice, freshly squeezed
- 1 tsp sea salt
- 1 tsp black pepper, freshly ground
- 1/2 tsp chili powder
Instructions
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Roast Veggies
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
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Toss cauliflower and butternut squash separately with oil and spread each on its own sheet.
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Sprinkle with sea salt and roast for about 40 minutes, until tender.
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Place cooked farro and lentils in a large bowl and set aside.
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Pesto
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Combine arugula, garlic, toasted pumpkin seeds, lime juice, salt, pepper, and chili powder in a food processor and pulse until combined.
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With the processor running, stream in the olive oil and blend until the pesto is combined but still slightly textured.
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Assemble
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Stir 1 cup of pesto into the bowl with farro and lentils, coating well.
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Fold in the roasted vegetables and the extra 2 cups of arugula.
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Adjust seasoning with more sea salt to taste.
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Serve topped with toasted pumpkin seeds.
Like this recipe? Rate and comment below!
p.s. If you’d rather not cook, you can hire a private chef to prepare meals at home. The author previously worked with KitchenSurfing in NYC creating vegan menus. If you plan to book, check promotions or offers that may be available locally.
