Don't waste those garden greens — carrot, beet and radish tops all go into pesto with fresh herbs and garlic — a summer sauce to eat with almost anything!
By CINDA CHAVICH
I like to whirl up arugula, fresh herbs and any fresh-from-the-farm greens (even turnip and radish tops) into a unique pesto-style sauce to stir into hot cooked rice, risotto, Israeli couscous or pasta; slather on a pizza or sandwich; or combine with sour cream for a dip or baked potato topper.
• 4 cups greens (any combination of arugula, radish tops, mustard greens, basil, mint, kale, spinach, turnip greens, chard, carrot tops)
• 1/2 cup shredded cheese (Parmesan, feta, Asiago, Gouda)
• 1 garlic clove, peeled
• 1/4 cup toasted nuts (almonds, walnuts, pine nuts, pecans)
• 1/3 cup olive oil, plus additional olive oil for storing
• 1/4 teaspoon salt
Quickly blanch greens in boiling water for 10 seconds, then refresh in cold water and drain well. This sets the colour.Combine all ingredients in a blender or food processor and pulse to chop, then purée.Store pesto in a jar in the refrigerator, with a layer of olive oil on top to preserve. This pesto can also be frozen.