23 June, 2021
It’s been a bit of a hectic month, so I’d like to start of by apologizing for the unexpected hiatus. I’ve been working at a local community garden, and it’s been in the 90s+ here all month. On top of that, the home AC is busted, so when I’m already hot and exhausted from work and I come home to an 80-degree house, turning on the stove is kind of the farthest thing from my mind aside from maybe jumping into an active volcano. On the plus side, though, my home garden is starting to do cool garden things. Between the start of home harvests and the larger-scale harvests of the urban community farm I’ve been working on, I do have some things to share! This arugula pesto, for example, is the result of my supervisor saying, “here you go!” and entrusting me with about ten pounds of fragrant arugula greens. The recipe is super easy, and even though I needed the stove to steam the leaves, it wasn’t too much extra heat. In about three hours, I cranked out 12 pints of pesto, and you can too (well, maybe dial it back a bit)!
2 cups Steamed arugula (about two big handfuls of fresh leaves)
1/3 cup Grated parmesan (adjust to taste)
1/4 cup Walnut halves
1/2 tsp Salt
1/2 cup Olive oil
2 tbsp Lemon Juice
Using a steaming basket in a pot filled with just enough water to touch the bottom of the basket, wilt your arugula for about two minutes, or until vibrant green. Remove the leaves with a pair of tongs and gently shake off the excess water. Place the greens in a food processor with the rest of the ingredients, and run on high for about a minute, until the mixture is smooth and free of walnut chunks. Pour the pesto into a sanitized jar or tupperware container and either store in the fridge or freeze (or use it fresh!).