When prepared correctly, vegetables are my favorite food. Truly. It is amazing what a little roasting, olive oil, lemon, and salt will do to the good old green stuff. The idea for this veggie pesto was born out of the leftovers from a friend’s CSA box from Underwood Farms, a local family-owned enterprise in Moorpark and Somis, CA.
We sliced Japanese turnips and white carrots and added them to red chard and radish greens. For flavor we tossed in a handful of roasted red peppers (a bit of a cheat – jar from Trader Joes) with olive oil and salt.
We set the mixture on low and let simmer for 15 to 20 minutes. After the greens had boiled down and the vegetables were softened, everything was allowed to cool slightly and then tossed in the Vitamix blender and pureed.
First, we cooked 2 cups of dried quinoa. Once the water was drained, we added a 1/2 cup each of cottage cheese and Parmesan (ricotta would also work very well, we just used what we had in the fridge).
This dinner is malleable and can be changed to fit different tastes and available ingredients. Radishes can be substituted for turnips, kale can be added in place of chard, etc.