Easy Garden Pesto
(Recipe adapted from FromtheLandWeLiveOn)
At the Big Garden, we routinely make pesto (outside!) with the kids in our Grow-Your-Own summer program. The kids get to have the experience of making something simple and healthy, taking that new-found knowledge and confidence home to their families! And because they made it themselves, they are much more willing to eat it! It's a definite win-win.
Pesto goes great on pasta, crackers, and crostini with goat cheese!
About 9 cups of mixed greens and herbs such as kale, arugula, basil, lamb's quarters, and wood sorrel.
4T nuts or seeds of your choice
1 large clove of garlic
1/2 tsp. salt + more to taste
1T lemon juice + more to taste
1/4 cup of extra virgin olive oil + more for storage
1/2 cup shredded parmesan cheese (or whatever you have on hand)
In a food processor, pulse the herbs until coarsely chopped. (I stuffed my 9-cup food processor to the max, but if you have a smaller one, you may have to do this in batches and then combine the chopped herbs before adding other ingredients.) Add the nuts, salt, and lemon jucie and process until creamy. Empty into a bowl and stir in the olive oil (processing olive oil at a high speed can change its flavour, so I prefer to stir it in).
Taste and adjust salt and lemon juice, if needed. Store in a jar, topped off with olive oil to prevent surface oxidation.