A special thank you to our shareholder Lauren Lea for sharing this recipes with us:)
The pesto I made last night was so easy and I think your other members may like it as another way to handle greens. I know these measurements aren’t exactly technical, but the beauty of a pesto is you can add more here and there according to your tastes. These go along with mine.
bundle of Greens (I used turnip greens) blanched and then chilled to keep their green color
handful of Parsley
1 Lemon zested and half juiced
1 large garlic clove
2 tsp capers
1/4 cup pitted kalamata olives
1 Tbls dried oregano (or fresh if you have it)
freshly ground black pepper
1/2 tsp salt
Process in a food processor and slowly add about a 1/3 cup extra virgin olive oil until it creates a paste. Stop and add about a 1/4 cup grated parmesian cheese. Process once more and add any more olive oil if needed.
If you don’t need to use all of it right away, freeze in an ice cube tray. Once frozen store in a sealed bag or container and use as needed. The defrost pretty quickly.
Also, here is the website that I was telling you about. I get a lot of great recipe ideas from her. She lives up in cambridge and follows a CSA program to create recipes with the season. Also has great pictures! http://www.fresh365online.com/
Lauren Lea Warren