I LOVE our vegetables that we receive in our CSA box every week. I always seem to break into the box on the car ride home and so does my daughter.
I’m so happy to be blogging about some of the recipes that I’m creating with the most beautiful produce available. Thanks Jen for the opportunity. Today is quite warm and I didn’t want to do much cooking for lunch so I decided to whip up a fresh batch of pesto and enjoy it on some sandwiches.
Fresh Basil and Greens Pesto
Makes about 2 cups of Pesto
4 garlic cloves
3 cups of packed fresh basil
3 cups of packed fresh greens (spinach, kale, arugula, etc)
1/2 cup of extra virgin olive oil
1 cup of your favourite roasted nuts (I tried sunflower seeds today, delicious)
1 teaspoon of white wine vinegar or the zest and juice of a fresh lemon
1/2 cup of freshly shredded parmesan
lots of freshly ground pepper
In the bowl of your food processor, give the garlic a head start with a few pulses. Add the basil, fresh greens and place the lid of the food processor on. With the food processor running, start to pour the olive oil in slowly. Toss in your choice of roasted nuts and vinegar or lemon juice and give the food processor a few more pulses to combine. Lastly add in the shredded parmesan cheese and the freshly ground pepper. Make sure to scape down the sides and give the pesto a few last pulses in the food processor. Enjoy by adding to your salad dressing, pasta salad, sandwich, roasted vegetable or chicken on the bbq.
A great way to enjoy this fresh pesto is to add it to a sandwich. We love to add a bit to some fresh bread, top with a slice or two of brie and some tomato. If you’d like some ooey gooey cheese, top this sandwich with another slice of buttered bread and toast in a frying pan. Delicious.