As we go through the CSA season, I figured I'd spotlight something from the box each week...and I'll provide a recipe for what I did with it. Last week, I shined the spotlight on Celery Root. Today: Mizuna.
Though my 10-year-old could eat pesto every day, it isn't one of Jake's favorites. So I don't make it very often. But when I saw a bunch in my CSA box from High Ground Organics this week, I decided to make a definitively non-traditional pesto, using mizuna greens and almonds instead of basil and pine nuts.
- 1 bunch mizuna greens
- 1 T crushed garlic
- 1/2 C ground almonds
- 1/2 C shredded parmesan
- olive oil
- freshly ground pepper
- fleur de sel
Place all of the ingredients into the blender. Pulse a few times, drizzle in olive oil, and resume pulsing. Pulse. Oil. Pulse. Oil.
If you want a smoother, sauce-like pesto, add more olive oil and blend longer; if you want a chunkier pesto, use less oil and blend for less time. So simple. So fresh. So fragrant.
You can use this in pesto-filled potatoes or tossed into pasta. I served ours in a penne alongside a roasted salmon for dinner tonight.