Saturday, June 28, 2014
I had some (more) fresh-picked garlic scapes and I needed to do something with them. I had procured some gorgeous, organic chard from Dineberg's Farm, and figured I'd make a chard-scape pesto. This way I could use some with dinner and freeze the rest in little dollops to use in the days ahead. So that's what I did.
I stripped the washed chard leaves from the stems and set them aside. I placed rough-chopped scapes in the food processor, a handful at a time, and processed them fine with a little salt. Then I added the chard leaves, also rough-chopped, a handful at a time, and processed it all together, adding a little salt with each addition and then drizzling in some fresh-squeezed lemon juice, organic extra virgin olive oil. I tasted it, added a little more salt, to taste and that was it.
Oh, sure, you can add roasted pignoli (pine) nuts (or walnuts, or sunflower seeds, or any nut/seed that you like) and a parmesan cheese (I'm fond of pecorino) at this point, but I prefer to add those things later if I feel they belong in whatever I'm serving.
After all, pesto just means paste and has nothing to do with the ingredients. And it's not just for pasta.
In fact, tonight I took some of my spouse's homemade, organic, wholewheat flatbreads, sliced them and and slathered on some of this pesto, topped them with a nice slice local cheddar, and popped them under the broiler 'til the cheese was warm and melty. It was quite tasty.
As for those chard stems, I sautéed them with snow peas, green ones from Dineberg's Farm and golden ones from my own little garden.
That's what I made today.