Spring Pesto from Spring Greens

I planted spring greens into every nook and cranny of my garden this season.

I can't get enough of their delicacy and tenderness and freshness...

and their colors, of course.

Tiny seedlings plucked from their cradle

then tucked everywhere there was bare soil.

Spinach in pots along side snapdragons and fern,

Romaine too, with chard and butter crunch in another.

Cabbages in the window box

and kale and lettuces keeping company with the tulips and pansies.

 Lots to harvest

and enjoy.

Not to mention the 'official' planting in Q3 of the potager.

Sunday dinner with my son and his girlfriend was the perfect occasion to

snip and cook.  I give you (from an old Family Circle mag:


In a food processor add 1/3 cup toasted shelled pistachio nuts, 1 large bunch or 6 oz. bag spinach, 2 cups arugula and parsley, 4 coarsely chopped scallions and 2 or more cloves garlic.  Blend one minute and while processor is running add 3/4 c. extra virgin olive oil until incorporated.  Place in a bowl and top with 3/4 cup shredded Asagio cheese and salt and pepper to taste.  Makes enough for two lbs. of pasta.

I actually prefer it to traditional basil pesto, and judging from the quantity consumed by my college son,

he didn't think it was too shabby either.

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