|Thai basil, perennial arugula, parsley, and kale leaves for pesto|
I rinsed off the greens and then put them in a plastic bag and beat them with a rolling pin. I've read that roughing them up like that is a good way to release the cracken. No, I mean to release the flavor.
|Releasing the flavor (how often do you get to hit something with a rolling pin? Fun!)|
Then I combined the greens with some roasted garlic cloves, olive oil, and salt and blended them up, traditional pesto style. Put the green awesomeness in a bowl and mixed in a healthy dose of parmesan cheese (I do love parmesan, as some of you know.)
|Finished product: Last Hurrah Pesto|
Tomorrow the guests for our workshop will have this for lunch and we'll find out how it turned out! It tasted pretty good on a spoon, so I'm expecting good things.