A Versatile Summer Treat

So many delicious veggies this week and so little time to indulge. This weeks crop definitely reenforced my passion for home cooking in some great ways. I truly think that I am getting the hang of this!

Week 7

Kohlrabi
Arugula
String-beans
Basil
Celery
Green cabbage or Napa Cabbage
Cucumbers
Eggplant
Zucchini or pattypan squash
Raspberries


The moment we got our share home on Saturday, I immediately knew that the arugula and basil would best be utilized in one of my favorite sauces, pesto. Traditionally, pesto is a purée of pine nuts and basil that is brought together by olive oil in a food processor or blender. It can be as diverse as it is delicious. This "sauce" takes no cooking and can be a hot summer nights best friend and your recipe arsenal's deadliest weapon. Since I had a few different ingredients on hand, the recipe shared below was created from a few seasonal items that I mixed with items I had on hand. The result was nothing short of a delicious summer staple.


Basil-Arugula-Walnut Pesto

Ingredients

2 cups basil leaves
2 cups arugula leaves
1 1/2 cups of walnuts
4 garlic cloves
1/4 cup parmesan cheese, grates
1 cup of extra virgin olive oil (add or omit as needed)
1 tablespoon lemon zest
Salt and pepper to taste


Directions

1) Place arugula, pesto, garlic, and walnuts in work bowl of your food processor.
2) Cover. Pulse 10-15 times to incorporate all ingredients.
3) Open the food processor and scrape the side of the work bowl.
4) Add in 4 peeled garlic cloves, lemon zest and 1/2 cup of the oil. Replace cover.
5) Put the food processor in ON function and let it mix and purée for about 30 seconds.
6) Pour the remaining olive oil into work bowl through the tube on top to get the consistency that you desire.
7) Add parmesan cheese, salt and pepper to taste.
8) Remove to bowl or airtight container. Will stay for up to a week in your refrigerator or in the freezer 6 months.


Tips:

*Please, get creative! I have made this recipe with different greens, like ramps and parsley. I have also enjoyed making a less expensive pesto by interchanging nuts. This recipe calls for pine nuts usually, but I used walnuts. I have heard that pistachios can add different flare too.
* Use this recipe to top your favorite protein, stuff your own homemade ravioli, slather on crusty bread or mixed into your favorite pasta.
* Always make extra! This particular recipe when followed made enough to top two dinner portions of chicken and left about a pint for the freezer.

This weekend, Doug and I will be road tripping to Cape Cod with our two furry friends. That will mean that we will miss our CSA pick up and therefore won't have our week 8 list or recipes out for the next post. I do however look forward to bringing you all some great tips and picks from the road. Cape Cod does have hold some great food treasures that we can't wait to experience. More to come...

Until than, have a super weekend and happy eating!!!

Location:Brooklyn,United States