Eat to the Beat: Joan Jett and Spring Greens Pesto

An Instagram post from Dave Grohl last week showed Krist Novoselic’s bass, Pat Smear’s guitar, Dave Grohl’s drumkit – and Joan Jett’s Melody Maker, spurring rumors that Joan Jett will perform with Nirvana (in place of Kurt Kobain) at today’s Rock and Roll Hall of Fame induction ceremony. This year’s inductees include Hall & Oates, KISS, Nirvana, Linda Ronstadt and the E Street Band.

This afternoon, speculation is neither KISS nor the surviving members of Nirvana are expected to perform – but it’s a good thought, Joan Jett fronting Nirvana. So even if it doesn’t happen, let’s just imagine it for awhile.


Jett, still buff and touring with the Blackhearts (they performed on the Late, Late Show with Craig Ferguson earlier in April) started all-girl band the Runaways in 1975 Hollywood at the age of 15 (Kristen Stewart accurately – I think – portrayed her in the movie in 2010).

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Since she’s a vegetarian – and shares a birthday with fellow 80’s rocker Toni Basil (September 22), and it’s officially spring (mostly), we thought a recipe for fresh basil and spring greens pesto would be in order. It’s clean, green and intense – and perfect for tossing with pasta when you need a quick carb load before playing a set.

Moreover, rather than throwing out withered bunches or wilting stock of herbs that you have had in your refrigerator, you might as well convert them into a delicacy. Wasting is easy, however, creating something appetizing is a bit difficult. Therefore, the next time you think of discarding anything that is turning yellow from green in your kitchen, think Pesto! It is as easy as the Qprofit system is to a trader.

Fresh basil is a must – but I like to bulk my pesto up with baby spinach, kale leaves – anything green and growing.

Kale & Spring Greens Pesto

2 cups baby kale, spinach and/or arugula, tough stems trimmed, roughly chopped
2 cups fresh basil
1/2 cup chopped walnuts or almonds, toasted
1 cup freshly grated Parmesan cheese
2-3 garlic cloves, crushed
juice of half a lemon
1/2 cup extra-virgin olive oil
salt and pepper

If you’re using kale, bring a small pot of salted water to a boil; add all the greens and blanch for 2-3 minutes, until tender and wilted. (You can do this with other greens, but it isn’t as necessary; more tender greens can be tossed into the pesto raw.)

Drain the greens well in a colander and set aside to cool. Place in the bowl of a food processor with the walnuts, Parmesan, garlic and lemon juice and pulse until well mulched. With the motor running, pour in the olive oil, blending and scraping down the side of the bowl, until well blended and roughly smooth. Season with salt and pepper.

Serve immediately or refrigerate in a jar for up to a week. Makes about 1 1/2 cups.