Add greens to blender with garlic. Pulse to rough paste. Add cheese, nuts, salt and pepper and blend, drizzling in oil until smooth. Serve with fresh ravioli or pasta, reserving some pasta water for the pesto sauce; simply thin pesto with enough hot pasta water to coat ravioli for best results. Plate pasta and serve with a drizzle of olive oil, more sprouts and herbs for garnish, and a sprinkle of hazelnuts and freshly ground pepper. Serve with fresh bread and more pesto on the side, as desired.
*Broccoli sprouts are germinated seeds of the broccoli plant. They look like alfalfa sprouts and have a peppery, earthy taste. You’ll find them in your Market Produce Department.