The garden is exploding right now, and I love it!

We have lots of greens growing: kale, chard, cilantro, parsley, arugula and basil. I just walk out the door to gather dinner ingredients these days which makes me super happy.

One of the things I make all the time with our greens is pesto. And it’s funny because I hardly ever make it the traditional way with basil. Sometimes I combine whatever I have together, like today. Arugula and parsley make a divine pesto combination.

 

 

My kids like their pesto over pasta (of course) while I just use it like dressing or sauce and pour it on just about anything.

Here’s the rough simple recipe (adjust as desired):

Ingredients:
  • A big bunch of fresh arugula and parsley leaves, washed and drained (about 2-3 cups)
  • Handful of nuts (we like tamari almonds, or walnuts)
  • One or two cloves of garlic (depending on how garlicky you like it)
  • A good amount of grated Parmesan Cheese (about 1/2 cup)
  • Extra virgin olive oil (2-3 tablespoons)
  • Salt and pepper
  • Juice of one lemon
  • Water (enough to make it to the consistency you’d like)
I generally start with the nuts, cheese and garlic in the food processor, and mix that well.  Add olive oil and water so you get a consistency of a thick soup.  Add the green leaves next, then salt and pepper to taste, and squeeze in lemon juice at the end.
Taste as you go. You can tweak it with less or more of each ingredient, depending on your liking. Enjoy!