Easy Garden-to-Table Recipes
Sometimes you want something fast, delicious and local. These simple recipes are the perfect way to make the most of the end-of-summer produce and head into the abundance of fall.
Pesto can be made from almost any kind of green by simply adding cheese, olive oil and some garlic. Use whatever you have on hand and enjoy trying new combinations
Ingredients
- 1½ cups greens (any combination of arugula, radish greens, mustard greens, basil, mint, kale, spinach, turnip greens, carrot tops)
- ½ cup cheese (parmesan, feta, asiago, queso fresco)
- 1 garlic clove
- ⅛ cup toasted nuts (almonds, walnuts, cashews, pine nuts, pecans)
- ⅓ cup olive oil
- ¼ teaspoon salt
Instructions
Serves 4
Place all ingredients in a blender or food processor and purée until smooth. Serve over pasta, on vegetables, in sandwiches or as a condiment in soup.
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Radish Leaf Pesto
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