Greens: Use spinach, collards, arugula, swiss chard, kale, you name it! Still have some mint growing in the garden? Throw that in too! Nuts:  Traditionally pine nuts, you can use any nut of your choice. Walnuts, almonds, pecans, pistachios, and sunflower seeds are all options too. Olive Oil: Excellent extra virgin olive oil is not local, but available from a family farm in Tunisia at our Doylestown and Wrightstown Farmers Markets. Cheese: If you are using cheese, add your local grated hard cheese or the more traditional parmesan at this time.  

Pound the nuts and greens and garlic and cheese (if using) in a mortar and pestle if you want to go old school, or use a food processor if you prefer. When everything is coarsely chopped, slowly add the olive oil. No quantities are given because playing with the ratios and ingredients is half the fun. For extra brightness, add a squeeze of lemon. You really can not go wrong!