CFR

End of Summer Pesto

When the first frost is predicted, that’s the time to rush into the garden and pick assorted herbs and greens for making an end-of-summer Pesto. Today we picked Tuscan kale, chard, basil, nasturtiums and arugula. Don’t worry much about the proportions, just grab the greens that are available and bring it into the kitchen. Place them in the food processor, add olive oil and garlic (raw or roasted, according to your taste) and some grated Parmesan cheese. Salt and pepper to taste, and serve with your favorite pasta. (Pesto is also great on fish, chicken, tofu and most┬ávegetables.)

Here are the greens I picked before the frost. Kale, arugula, chard, basil and nasturtium leaves. Yum.

Here are the greens I picked before the frost. Kale, arugula, chard, basil and nasturtium leaves. Yum.

The pasta was delicous!

The pasta was delicous!

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