Pesto and our CSA

I had NO idea pesto was so so so yummy. We joined a CSA (Community Supported Agriculture) called Grant Farms this year. We get big box of food once a week. It's about the size of one of those green recycling boxes that everyone had before we got the big rolling bins. Being early in the growing season (here in Colorado anyway) we've been getting greens. Many greens.

So many greens.

Lots and lots of greens.

Kale. What the hell is kale anyway? Dinosaur food that's what. Do people eat this stuff? It's tough. Leathery. Not a lot of taste. I know, it's good for you but gawd. And lettuce. Dear God the lettuce. The first week we received 5 FIVE F.I.V.E heads of lettuce.

I was starting to have greens dreams.

But THIS week we finally got real veggies. Broccoli! English peas! Kohlrabi!

Wait...what? Yes, kohlrobi. I don't know what it is but at least it's not green.

Anyway. The whole point of this post was the fact that we've been getting parsley and cilantro. Massive amounts of it. So, we started to make pesto. Actually Brad's made it so far. It's so easy and you can freeze it. I like it on sandwiches best so far. It's surprisingly balanced, not too cilantro-y.

Here's the recipe we've been using:

CILANTRO PESTO
1 bunch cilantro 3 cloves garlic 1/2 c. olive oil 1/2 tsp. salt 1/2 tsp. pepper 1/4 c. pine nuts (or walnuts) Wash cilantro, dry. Mix ingredients in food processor until smooth. Chill and serve with fish or pasta as sauce or as a vegetable dip.