Finally, a guide for what to do with all the wonderful produce in your CSA box.
Plunge the arugula into boiling water and stir to blanch it evenly, about 15 seconds. Immediately remove and plunge into ice-cold water to stop the cooking process. Drain and squeeze the water out. Blanching the arugula leaves first will keep this pesto a nice green color.
Chop the arugula and put it into a blender. Add the garlic, salt, pepper, olive oil, and 2 tablespoons of the nuts. Blend for about 30 seconds.
Add the cheese and pulse to combine.
Serve immediately or refrigerate until needed; it will keep for several days. Before serving, bring to room temperature. Add the remaining nuts as desired for a garnish
About this recipe
Recipe by Nash’s Organic Produce, Sequim, Washington, from Bounty from the Box: The CSA Farm Cookbook, by Mi Ae Lipe