Add into the food processor in no particular order:
- Frozen CSA basil from our summer overload (handful)
- Fresh CSA kale (handful)
- Fresh CSA broccoli raab (handful)
- Rosemary (three twigs full)
- Lemon juice (from 2 lemons)
- Garlic (about 8 cloves)
- Roasted Walnuts (about three handfuls, toasted in a cast iron skillet)
- Olive oil (probably a cup or more)
As you add stuff, keep adding olive oil to keep the moisture level up and the food processor working. Add it all in no particular order, but add it at a slow enough pace that you don’t clog up the works, and use the olive oil as a moisture keeper. Just add it in until you get that pesto consistency.
Then Nate put some of the pesto in a skillet, added some chicken cut into bite-sized pieces, and cooked until the chicken was done. Meanwhile he cooked some spinach and cheese ravioli, added that into the skillet, and topped it off with chopped tomatoes.
Unfortunately I did not capture a very good picture. But trust me, it was amazing! It tasted great leftover too.
This recipe only used a small portion of the pesto sauce Nate made. Here is a cool pesto trick: use what you need, then pour the rest into an ice cube tray. Once it’s frozen you can crack the cubes, put them in a baggy, and keep the frozen bundle. Pull out one cube and throw it in your hot noodles whenever you want pesto. It’ll melt and be just the right amount. An easy, healthy way to have dinner on those weeknights when you only have a few minutes to cook!