Pesto night! And, of course, I invented my own recipe, because I’m apparently genetically incapable of following someone else’s instructions.
- 4 heads and stalks of green garlic, chopped
- 1/2 c arugula, chopped
- 1/2 c mizuna, chopped
- 1/2 c chard, chopped
- 1/4 c slivered blanched almonds
- juice of 1 lemon (I got about 1/3 c from mine)
- 1/2 t lemon zest
- 1/4 c grated parmesean cheese
- Canola Oil
- Extra Virgin Olive Oil
Sautee the green garlic in the canola oil, then add in the greens and almonds. Transfer to food processor bowl when garlic is translucent and greens are bright. Run processor while drizzling in Olive oil (about 1/3-1/3 c) and lemon juice. Mix lemon zest and parmesean cheese, pulse to blend. Salt to taste
Covers 1 box of Farfalle pasta nicely.
Just a few strawberries and a little chard left, now! I’m looking forward to next week’s goodies already!