Pesto is
a delicious and versatile way to pack in tons of greens in one meal. There's no need to wait for basil season, you can
make pesto with all kinds of greens and fresh herbs. Use pine nuts,
sunflower seeds, walnuts or no nuts. Go vegan, and omit the cheese! Make a big batch during the summer and freeze it for a lovely hit of green in
the dead of winter. Here are some recipes,
but feel free to experiment. This week in the pantry, our pesto features chives, baby spinach and kale leaves, freshly harvested from the Hub Gardens.
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