Last week I bought my regular supply of spicy greens from John the salad guy at the local farmers market on Granville Island. This past week MrD and I not only munched our way through a half bag of the crisp green mouth happiness but I used the leaves instead of basil to make pesto. The spiciness of the peppery mustard greens, arugula and several other designer yum notes proved a perfect base for a walnut, rather than pine nut, pesto. I used the traditional notes of garlic, olive oil and Parmesan cheese for the taste and texture but to give it that Trophy H kick I added fresh ginger.
Next market day I brought John some of the pesto for him and his mom who was back working on the farm. This gentle quiet farmer or his delightful mom drives 80 K from their farm, Fern Alley Market Farms, in Upper Squamish Valley to bring Vancouverites amazing exotic greens in the top of their prime. It was a thrill to give back with some home made pesto.
Here’s how to make your own.
2 cups spicy salad greens
1 clove of peeled garlic
½ cup toasted unsalted walnuts
1 slice of peeled fresh ginger
½ cup grated Parmesan cheese
½ cup olive oil
Salt and Pepper
Add all the ingredients into a blender and work into a smooth paste
Cover in a bit more olive oil to keep the paste from losing its colour and store in the fridge in a container with a tight lid if you are not going to use it right away.
Trophy H tip # 473. Don’t just use pesto for pasta. It works perfectly as a spread on sandwiches, a base for salad dressing or soup with some zing.
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