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.|