Pesto variations

We picked up our first partial share from Seton Harvest this week (we share a partial share with Susie, so pick up every other week).  It is mostly greens, so I've been hunting for recipes to use them.  I found a lovely recipe for Garlic Scape Pesto on the Frog Bottom Farm website (where there are lots of other good recipes for CSA shares)  http://frogbottomfarm.com/recipes/?recipe_id=6018716.  We only got a few garlic scapes this week, so I'm including the scapes in the pesto recipe below, and also using some of the other greens we picked up.  The pesto will be saved for another day.  I am making Sautéed Greens with Pine Nuts http://molliessoupkitchen.blogspot.com/2014/10/sauteed-greens-with-pine-nuts-and.html to go with dinner tonight.

What I've learned from all this reading of pesto recipes is that one can make a delicious pesto using pretty much any greens, any nuts, and any hard cheeses. Some of the other recipes for pesto using greens that I found are http://dinnerwithjulie.com/2013/03/20/kale-spring-greens-pesto/, http://eating-made-easy.com/power-greens-pesto/, https://homeingreece.wordpress.com/2012/04/03/mixed-greens-pesto-with-walnuts/, http://www.wholefoodsmarket.com/recipe/winter-greens-pesto, and http://www.thekitchn.com/recipe-winter-greens-pesto-recipes-from-the-kitchn-182833.

INGREDIENTS

3 garlic scapes, roughly chopped

8 oz. trimmed and roughly chopped greens (I used beet greens, vita greens, and kale)

1/2 cup lightly toasted and chopped nuts (I used pine nuts)

1 cup shredded or grated hard cheese (I used Pecorino Romano)

2-3 cloves garlic, minced

1/2 cup extra virgin olive oil

2 tsp lemon juice

Salt & Pepper to taste

COOKING INSTRUCTIONS

Set a large pan of water boiling on the stove.  Put cold water into a large bowl.  Place greens into boiling water and swirl them around briefly until they are wilted.  Remove them into the cold water.  Removed greens from cold water onto a towel and pat dry.  Place the scapes, greens, and nuts into food processor with 1/4 cup olive oil.  Blend until smooth.  Add garlic, lemon juice, remaining olive oil, and salt and pepper.  Blend.  May be frozen for later use or used within a few days.

Makes about 1-1/2 cups of pesto.