From CSA Member Bob Siegel

A combination of greens from the CSA Box, such as lettuce, arugula, kale and spinach

Green Garlic

Spring Onions

Parmesan Cheese to taste

Pine Nuts (optional)

Olive Oil

Slice the vegetables (you can use the stem too), wash and spin in a salad spinner. Add all to food processor, along with your pine nuts and parmesan cheese. Mix in Olive Oil, enough to give your vegetables a sauce constancy. Turn on your food processor and let it run until it’s well blended. You can serve the pesto with pasta, as a spread on a sandwich, dip with bruschetta or crackers, or in your breakfast omelette. Will last few days in a jar in the fridge or freeze for longer storage.