When I got home from the farmers market this weekend, my fridge was brimming with greens. Cooking them is always good for freeing up storage space–but pureeing them is even better. (Eating them, of course, is the very best!)
As I was chatting with my friendly local farmer, Siri, she mentioned that she posted seasonal recipes on the Local Roots Farm blog. So of course I had to check them out right away. This pesto recipe, like the arugula, comes straight from Local Roots. It’s as good–and as green–as it looks. Tonight we had it on pasta, but I’m looking forward to having it in my fridge this week to spread on an egg sandwich and drizzle over a tomato salad. What else should I do with it? Arugula Pesto: Combine 2 packed c. arugula, 1/2 c. walnuts or pine nuts, 1/2 cup grated Parmesan, 1/2 c. olive oil, 1-3 small garlic cloves, and a few big pinches of salt in a food processor and whirl until smooth. Taste and adjust the flavorings to your liking.