There’s something about the combo of greens, toasted walnuts, and tahini here that will make you forget all about parmesan. This pesto is a fantastic vehicle for just about any green - spinach, arugula, kale, chard, even baby lettuces. With such assertive flavors, you don’t really need basil, but feel free to toss it in if you’ve got it. Tahini lends a creamy savoriness that mellows and rounds out any intensity that the greens and the walnuts bring. We love it on toast with a poached egg, but swirl it in risotto or toss it in pasta just like the old-school kind - it’s pretty much welcome wherever it goes.