Part of the joy of CSA abundance is storing for the off season. This pesto can be frozen into ice cube trays, then stored in a plastic bag to pop into soups and pastas all winter! It can also be altered to use up extra arugula, kale, or herbs.
1/4 cup sunflower seeds
3/4 cup coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Combine the scapes, sunflower seeds, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.