This week, I had an excess of Red Orach (a.k.a. Hillbilly Spinach). Its flavor isn't as intense or distinct as the herb-heavy pestos I made last week, but it made a nice base for the usuals -- garlic, parmesan, pine nuts, olive oil -- with a bright hit of meyer lemon (zest and juice).
Of couse, the best part is that it's purple, and will turn your noodles magenta.
|Red Orach, aka Hillbilly Spinach. I've found it to be a great garden producer -- I keep cutting, it keeps growing back. Pretty heat-tolerant, bug-resistant, and tasty raw or cooked (though it gets bitter once it goes to seed).|
|Washed, stemmed, and stuffed into the Cuisinart. Started with about 1/2 the leaves, gave them a few pulses with the rest of the ingredients, then added the rest.|
|Added the zest and juice from 2 Meyer Lemons. Probably could have gotten away without the zest, but it's nice sprinkled on top of the final dish.|
|Also added some Golden Oregano -- skipped the darker green herbs to keep the color bright.|
|Plus the standards: extra-virgin olive oil, pine nuts, garlic, parmesan cheese. (Also some salt & pepper.)|
|Pulsed everything together, stirring and scraping down the sides as needed.|
|The finished pesto|
|Pink pasta, for kids whose dinners aren't surreal enough already. Mashed into potatoes would also be fun.|
|It's also absurdly good on bread. (Semifreddi's Sweet Batard)|
|It freezes really well. Unless you're really good with an icepick, I'd recommend freezing it in ice cube trays, those little single-serving lidded freezer containers you have leftover from back when you made all your own baby food, or...|
|Put it in a big plastic zip-lock bag, flatten it, and press it gently against the wire mesh in your freezer drawer. Then...|
|It will freeze into nice squares, making it easy to snap off as many as you need. I also do this with cookie dough sometimes.|