This recipe comes from Farmer John’s Cookbook. For other ways to make pesto, see the Pesto Template.
Pesto Template Recipe
This is flexible mix-and-match recipe for pesto. You can choose to use different greens and herbs and nuts from the chart below based on what you prefer and what you have on hand. Herbs and Greens Nuts and seeds Arugula Kale (baby or big) Mizuna Mixed Mustard Greens Spinach Mint Oregano Basil Cilantro Dill Parsley
Fresh Basil Pesto
This basic pesto recipe comes from simplyrecipes.com. Tip: you can substitute some of the basil for other leafy herbs like cilantro, parsley, and mint.
Cilantro Pesto
Pesto is incredibly customizable; here’s a recipe that substitutes basil for another leafy herb. Instead of heating and using immediately, you can also store in a sealed glass jar in the fridge for up to one week, or freeze for no longer than a year and pull out as desired.
Mustard Greens Pesto
Mustard greens can be made into pesto for pasta, pizza, potato salad, spreading on sandwiches, and using as a spread or dip. This recipe from Nourished Kitchen uses a unique blend of nuts and seeds with mustard greens.
Garlic Scape Pesto
A great way to utilize your garlic scapes is by turning them into pesto. Use anywhere you would use other pestos, such as on pastas, salads, and pizzas, or in marinades and dips.
Arugula Pesto
This pesto makes a great dressing for potato salad. You can also use it on pasta or pizza.
Week 15: Deluxe Caprese Dagwood
This sandwich is large and very much in charge. It’s a delightful blend of the flavours and textures of a classic caprese and BLT – with some squash thrown in for good measure! Not only is it a playful merging of sandwiches – it’s also a bridge between seasons as we continue to celebrate the
Week 5: Flavour Bombs
Along with ongoing meal prep, it’s always good to consider food storage methods that make it possible to stretch ingredients well into the future. Our freezer is our best bud in this effort, and this week’s recipe, inspired by this idea, is a really flexible concept you can apply to almost any share’s offerings! These
Fennel Two Ways!
These recipe ideas come from CSA member Toni – we love that both the fronds and fennel bulb is used. So creative! For the fronds: make a pesto, and serve in a grilled tofu and (vegan) mozzarella sandwich. For the fennel bulb: roast the bulb, and put in a lentil salad with other RR veg