I’m super proud of our garden this year – it’s really exploded over the last month! We did a section of herbs, and a then a few veggies: zucchini, summer squash, red peppers and cherry tomatoes. I also scooped up a few these amazing thornless berry plants, which can be grown in large pots on the deck, easy-peasy.
I planted a row of rainbow chard, simply because I think it’s pretty to look at, but also because it’s my not-so-secret mission to love eating rainbow chard. Every time I go to our local co-op grocery store, I get taken in by those colorful gorgeous greens like they’re a bad boyfriend. And then they either wilt in our crisper drawer, or get passed along to a chard-loving friend who can give them a better home than me.
During my last dalliance with rainbow chard, I went to great pains to re-create this recipe for garlicky greens and polenta. Normally, Bon Appetit’s Carla Lalli Music and her “Bin It to Win It” videos are my jam, but even this recipe just could not turn greens into anything that didn’t taste exactly like the dirt they were grown in. (Sorry, Carla.)
But then I came to a glorious realization – I can use my chard to make PESTO. Omg. If anything can make a bland old plant taste like heaven, it’s heaps of toasted pine nuts and a butt-ton of freshly-grated parmesan cheese.
I loosely followed this recipe, but I think pesto is pretty much up for interpretation, as long as you have a food processor. I’m a pine nut freak, so we usually always have a container in the house, and the rest of the items (garlic, parmesan, olive oil, etc.) are usually things most people have on hand.
From backyard garden …
to glorious green pesto! This was about 3 big handfuls of rainbow chard, minus the stems.
I used the pesto in a super easy dinner of grilled salmon and fresh egg pappardelle, but there are so many more uses for it that I have to try – my friend, Jen, who is a regular recipient of my cooking experiments, used it in a quesadilla with roasted veggies.
Next up: some research on zucchini recipes, because we will be BURIED in them once August rolls around. 🙂
from cooking « WordPress.com Tag Feed