Hi CSA members! I’m Moriah and I’ll be giving you weekly recipe ideas for all of the amazing vegetables from the Red Hook Community Farm.
Now that we’re nearing the end of our first week of CSA season, you’re probably hustling to use up some of the bounty to make room for Saturday’s distribution. Let’s start out quick and easy with a pesto that uses two of the lonely little vegetables you might not immediately recognize.
Those twisty stalks are garlic scapes, and you can either use them chopped in place of scallions or grilled whole like asparagus. Radish greens might seem like a straight-to-compost leftover, but they’re quite good sautéed with other greens or puréed in a soup or sauce.
Together, these two bits of rag-tag roughage make a versatile, fresh-tasting pesto with a garlicky kick. All you need is some sort of blending device and five minutes. Spread on sandwiches, toss with hot pasta, serve with grilled meat or tofu (like the steak in the photo above), stir into mayonnaise for a quick vegetable dip, or mix with a tangle of cooked greens.
Garlic Scape and Radish Green Pesto
Makes about 1 cup
5 garlic scapes, chopped
1 bunch of radish greens from 4-5 radishes, chopped (or use turnip greens)
1/4 cup almonds, toasted and chopped
6 Tbs olive oil
1 Tbs lemon juice
Salt and black pepper to taste (start with 1/4 tsp each)
Put all ingredients in a blender, food processor, or deep, narrow bowl if you’re using an immersion blender. Blend until smooth, adding more oil by the teaspoon if it seems too thick. It’s easier to thin it out as you go rather than thicken a liquid pesto.
Store in the refrigerator up to 1 week or in the freezer 2 months, press plastic wrap against the surface to prevent browning.