Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
Add coconut milk and water, then bring to a simmer
Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
Season with salt and pepper to taste, and squeeze of lime.
Spoon into bowls and serve with rice or grain of your choice.
