Recipes

So what do we do with all this stuff?

It occurs to me that some collecting of recipes may be in order, so here’s the plan: As things in the garden get over-abundant, I’m naturally inclined to look for ways to use stuff up. Bonus points if it helps me preserve some of this summer goodness for the dim winter months.

To start, Dawn Needham (who also has a dynamite recipe for blueberry almond cookies – remind me in July) has provided a cure for Too Much Arugula. She says both of these recipes are delish, and freeze well.

Arugula Pesto No. 1: With pistachios

1/4 cup sliced or slivered almonds or shelled pistachios
1 cup packed fresh arugula leaves
1/2 cup packed fresh basil leaves (I used more arugula because I had it and no basil)
1/2 lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
breast (tenders removed)

Directions
Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.
With the processor on, stream in the extra-virgin olive oil to form thick pesto.
Serve with grilled chicken or, pile it onto bread with sliced tomatoes and mozzarella.

Arugula Pesto No. 2: Classic

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper

Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.


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