A common characteristic of CSA membership is that sometimes you can lose track of various items you have in the midst of a constant inflow of produce. It’s not uncommon to find some sad, wilty casualty cowering in the corner of your icebox. I’m getting better at managing this dilemma as I become more experienced in the kitchen, but yesterday I was saddened to find a batch of once-fresh basil that was no longer right for this world. I had to toss it. Fortunately I had a fresh bunch ready and waiting in the line up and I decided to put it to use immediately before it met a similar fate.
I saw a recipe for turnip soup on the blog The Harmonious Kitchen that I’ve been wanting to try. It suggests swirling parsley-pistachio pesto in as a garnish. What a great idea!!! I decided to get started on some avocado pesto for my turnip soup. This recipe will make a lot of pesto, so I’ll use the rest as a spread for turkey sandwiches and I’ll cook up the remaining fusilli pasta from the creamy mascarpone cheese and arugula pasta dish from Saturday and mix in some sun dried tomato or red pepper flakes and parmigiano cheese for a simple pasta salad.
1 bunch basil leaves
½ cup pine nuts
2 ripe avocados, pitted and peeled
2 tablespoons fresh lemon juice
3 cloves garlic
½ cup olive oil
Salt to taste
freshly ground black pepper to taste
In a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil. Season with salt and pepper.
– Adapted from the classic pesto recipe in my head…