Now that summer is in full swing there’s usually always something to harvest daily from our veggie garden, some days it’s just a few stalks of kale or swiss chard, a tiny bunch of broccolini or a few cherry tomatoes. Nothing yet to make a huge meal from, but perfect for making small bites!
One thing I do have an abundance of right now are fresh herbs, the rain just exploded their growth. Basil, mint, thyme, rosemary, parsley, sage and tarragon are growing all over the place and I feel so guilty if I don’t use them all!
So I made my trusty Basil Pesto, and tried out two new ones, Pea and Mint, and Garlic Scape and Kale Pesto. If you use your food processor you can whip these up in no time! Pesto’s are so versatile you can put them in and on just about anything, pastas, grilled meats, soups, pizzas, veggies, fish, omelettes, I could go on and on, I even throw some in when making egg salad!
Another fun way to eat up your pestos is to slather some on top of crostini. Crostini are thin slices of toasted bread drizzled with olive oil and garnished with endless possibilities. By adding in your favorite charcuterie, grilled veggies, various cheeses, good olives, fresh fruit, etc. you can create an elegant antipasti, lunch or dinner, just don’t forget the wine!
I was in love with this recipe the minute I saw it, a crusty piece of bread topped with pea and mint pesto, creamy Burrata cheese and a slice of prosciutto, this is to die for, it’s a meal in itself! The only thing I changed up in the recipe was the cheese, I used grated parmesan for mine.
If you don’t want to use meat try some thinly sliced grilled zucchini to replace it. Again, I repeat, to die for!
Ricotta topped with garlic and red pepper sauteed broccolini***** Goat cheese topped with garlic and red pepper sauteed swiss chard*****
- 2 garlic scapes cut in chunks
- 2 cups kale, stems removed
- ⅓ cup toasted almonds or walnuts
- ⅓ cup grated romano cheese
- pinch of red pepper flakes
- salt and pepper to taste
- olive oil
- In a food processor add garlic scapes, nuts and kale, pulsing until chopped up fine.
- Add in cheese, red pepper and salt and pepper, process until incorporated.
- While machine is running, pour olive oil down the tube until you get a loose consistency.
- Cover and refrigerate.