Yesterday was yet another fun day at the Government Center Farmer’s Market. This week’s CSA share continued on the excitement of last week and contained a jar of orange marmalade, quart of strawberries, head of lettuce, 1 1/2 pounds of broccoli, 1 large bunch of green onions, 1 large bunch of basil, and 1/2 pound of English Peas. Most of these were selections I made with the allotted $12 I get each week from my share to choose whatever strikes my fancy. When I came home last night I knew I wanted to make a Meatless Monday dish that would make the most of the fresh produce. I also decided to challenge myself not to purchase a single additional ingredient to make it. It was a good challenge for me because I always have an overflowing fridge and pantry and yet seem to convince myself I have nothing to make. Funny, I often feel the same way about the clothes in my closet. Anyway. I landed on something simple to bring the fresh flavors out: pasta tossed in a creamy pesto. My pesto was a bit of a departure from the standard. In place of pine nuts I used pistachios and in place of the Parm I used goat cheese. I also replaced a lot of the olive oil with vegetable broth, which I find works really well. I still use a little bit of oil for flavor, but don’t worry about scaling it back. The result was a fresh, nutty, creamy pesto that made for the perfect pasta sauce. I tossed it with some whole wheat fettuccine sundried tomatoes and cooked green onions and peas from my CSA share. The result was a pasta dish that was a little too good. Try the pesto for yourself. It’s extra creamy and a nice change of pace.
Ingredients:
-2 cups packed basil leaves
-1/2 cup pistachios
-1 tablespoon olive oil
-1 clove garlic, minced
-2 tablespoons goat cheese
-1/4 cup vegetable broth, as needed
-Salt and pepper to taste
Method:
Combine basil through goat cheese in a food processor and process until smooth. Add in vegetable broth and pulse until desired consistency is achieved. Add salt and pepper to taste.
Additionally, I stayed up late last night attempting another experiment with my farm-fresh milk. Results to come in a post tomorrow, but as a teaser let’s just say it involved the milk and a heating pad.
Any guesses on what I made?
{ 18 comments… read them below or add one }
Yogurt would be my guess. Your CSA picks sound wonderful!
Victoria – Correct. Guess I cannot fool you!
I absolutely adore the new look you chose/designed for your site, Kelly!
Celine – Thank you! Everything about your site is so beautiful and professional so that means a lot.
Yum! Sounds really delicious, and I love that you used goat cheese instead of Parmesan. I adore goat cheese! I will try this, especially since the farmers’ market in our town is also overflowing with basil.
Kelly, how wonderful to hear from you. AND for posting this magnificent recipe. I love pasta but always feel like I have to stay away from it. This recipe though is perfect. It’ll make me feel like I’m eating healthy, which I will be. Thanks sweetie.
Teresa – You are very welcome. Thank you for the sweet comment. I’ll admit I can be a bit fearful of eating pasta after the whole no carb phase. However, I love it too much to stay away for too long.
Your new site looks great! I love the idea of pistachio pesto and especially yummy with goat cheese!
Natasha – Thanks.
I love the idea of pistachio pesto too. It’s slightly more affordable than using pine nuts and adds a fun and distinctive flavor.
this sounds fabulous, love the addition of goat cheese! which farm are you doing your csa from? i’m jealous
My produce (and sometimes other goodies too) share is from Silverbrook Farm. I also have a meat share from Stillmans at the Turkey Farm that starts next month.
Ooh, I may make this pesto tonight. I bought a bunch of basil at the farmers market on Friday and it’s dying in my apartment
Perfect timing, Kelly! 
Thank you Elina.
I did not design the header but I absolutely love the header. If you make the pesto I hope you enjoy it as much as I did.
Btw, I forgot to tell you… I REALLY love the new site and layout. Gorgeous header!
What a great CSA score! I love that you used pistachios in your pesto, such a nice twist. I’m a big fan of using stock in pesto instead of oil too!
Kerstin – Thanks! I’ve been pretty lucky so far with the CSA. Given that this is only the start I’m excited for where things will head once we’re in peak season. I’m hoping for lots of heirloom tomatoes.
Fun! Your CSA lets you choose a certain amount of items??? And marmalade is ONE of them??? Man oh man… sigh (aka the sound of me turning green with envy!!):)
Guava – Yes it does! Which is why I absolutely love my CSA. A little control is nice although I do appreciate the element of surprise too.