This pesto came together really well, combining garden and CSA bounty.
Amusingly, it was born out of a major kitchen mistake – I grabbed a box of raw sugar thinking it was kosher salt, and made, um, sweet pesto, using up just about all my basil. But I had enough basil in the garden to make a second batch, supplementing with arugula. And John claims he’s going to turn the sugary pesto into ice cream. We’ll see how that goes.
1 cup basil, mix of regular, Thai and purple
1 cup arugula leaves
handful pine nuts
2 garlic scapes, softer parts only, chopped roughly
large pinch salt
about 1/4 cup grated parmesan cheese
Combine all ingredients except olive oil in food processor, pulsing. Add olive oil in stream until it comes together. If necessary, scrape pesto off side of food processor, using a spatula, and continue processing.