With origins in first-century Rome as a vinegary cheese spread for the masses, pesto (from the Italian verb pestare, meaning “to pound”) was perfected in Liguria by local monks who sourced basil from the nearby hills and, using marble mortars and wooden pestles, mashed it with pine nuts, garlic, salt, grated cheese, and olive oil. The basil pesto in this lunch honors traditional versions while incorporating kale and spinach for boosts of vitamins K and C. Gluten-free brown-rice pasta provides fiber, and a sprinkling of hemp seeds adds complete plant-based protein.