My CSA is in full swing with delicious veggies coming in every week from Parker Farm. It’s always a challenge to figure out how to use up the goods before they go bad. Tonight’s menu included home made pizza (made with a little rye, a little flax, and unbleached flour) topped with my pesto creation listed below and sliced cherry tomatoes also compliments of the farm. It was deliciously amazing. My husband and I enjoyed it as we sat and discussed the additional promo/web presence work he needs to take care of for ensuring visibility of his band, The Globs‘ latest album “Hit You With Your Own Fantastic.” (That’s a shameless unnecessary plug if you weren’t sure).
Anyway, this pesto is wonderful. Mizuna packs a peppery punch much like arugula so I think the walnuts help temper that very well. This pesto was great slathered in big globs on our pizza and I expect I’ll use the other half either on sandwiches or tossed with some pasta.
- Medium bunch of mizuna
- 1/4- 1/2 Cup parmesan cheese
- 2 Garlic cloves
- 1/2 Cup walnuts
- 1/2 tsp salt
- 1/4-1/2 Cup Olive oil
- Toss all ingredients in a food processor. Pulse until all are well combined.