Pesto made from frisée endive lettuce.

If you’re getting tired of salads and are looking for something different to make with the bounty of greens now appearing at farmers’ markets, try this fresh pesto. A few mints leaves, loads of garlic, and a splash of lemon juice help balance the sharpness of the frisée.

Ingredients

• 2 cups, packed frisée
• 3 cloves garlic
• 1/3 cup grated parmesan
• 1/3 c. toasted pine nuts
• 4-5 mint leaves
• 1/4 c. good olive oil
• 1/4 c. lemon juice
• salt to taste

Process everything in a food processor until smooth. Serve with thinly sliced vegetables, or use as a dressing for cold pasta salad.