Greens & Green Garlic Pesto

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Yield

Yield: 2 Cups Servings

Ingredients

2-4 stalks green garlic (Greens and white portion)
½ cup toasted hulled pumpkin seeds (pepitas) or almonds
2 cups chopped leafy greens, roughly chopped*
½ tsp salt, plus more to taste
Freshly ground black pepper, to taste
½ cup olive oil (or other flavorful oil)
¼ cup grated Parmesan cheese
Zest of 1 lemon
2-3 Tbsp lemon juice

Instructions

Cut the green garlic into approximately 1-inch pieces. Place it in the bowl of a food processor along with the pepitas or almonds, leafy greens, salt and black pepper. Pulse to break down the ingredients into a coarse mixture.
With the food processor running, drizzle in the oil and mix just until combined. Stop the food processor, remove the lid and add parmesan cheese, lemon zest and 2 Tbsp lemon juice.
Blend until fully combined. You want the mixture to still have some texture, so do not try to blend it to be totally smooth. Taste and adjust to your liking by adding more lemon juice, salt and black pepper as needed.
Store in the refrigerator until ready to use.

Notes

*Note: For “leafy greens” you may use nearly anything you have available! Radish & turnip tops, spinach, arugula, mustard, sauté greens, etc. are all appropriate. Get creative!

Serving Suggestions: This pesto can be used in a variety of ways. Toss it with pasta or stir it into rice or other cooked grains. You can also mix a spoonful into scrambled eggs, spread it on toast or use it as a spread for a wrap or on sandwiches. Mix it with cream cheese and spread it on crackers. Serve it on fish, chicken or grilled steak. Toss it with roasted potatoes or other vegetables. As you can see, once you make this basic recipe there are a lot of options for how to put it to use!

Recipe from previously featured Harmony Valley Farm Newsletter

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!