Pesto is a classic Italian sauce made with fresh basil, organic extra virgin olive oil, and organic garlic that can dress up a simple plate of pasta or top a flatbread. Kids can use countless kinds of greens from their organic garden to make a pesto and add fresh flavors to their dish. Some greens are more watery and will give a different texture to the sauce. Bitter greens can work well when balanced with the fat and acid. Kids can add fresh organic lemon juice or vinegar for brightness. Parsley mixed with the basil gives the pesto a vibrant green color. Add crunch and texture to the sauce with walnuts, pine nuts, almonds, pumpkin seeds, croutons, or pistachios. To make a pesto, first roast the nuts to bring out their flavor; kids can also roast the garlic to tame its fiery raw flavor. For a wonderful burst of flavor, kids can combine 2 tbsp organic nuts, 1 garlic clove, and ¼ tsp sea salt in a blender or food processor and pulse until finely chopped. Add 1 cup of greens, 3 tbsp organic extra virgin olive oil and continue to pulse, scraping the sides occasionally with a rubber spatula, until the greens are coarsely chopped. Add any remaining ingredients, such as tomatoes, lemon juice, chilies, or capers, and pulse and scrape until the mixture is finely chopped but not pureed. The sauce should hold together without being runny. To store, transfer to an airtight container and drizzle a little oil over the top to prevent browning. Kids can use it fresh, refrigerate for 4 days, or freeze for a couple of months and thaw overnight in the refrigerator before using. Kids love this versatile sauce, especially when they grow the greens in their own organic garden.