When you were a kid, what came to mind when you saw the color green? Dinosaurs? Oscar the Grouch? The Wicked Witch of the West? Or did you see things on your dinner plate that made you go “ewwwwww!!!!” Admit it, most of us turned our noses up at anything green that wound up on the plate, especially things that looked like wilted, clumpy greens. Canned spinach, anyone?
Like many kids, when I was young I HATED vegetables. The only one I would deign to eat was corn, and let’s face it, corn isn’t necessarily on the list of the “healthy veggies“. I wouldn’t eat anything green except iceberg lettuce. Um, hello other veggie without a lot of nutritional value. Yeah, I was a joy at the table. Granted, the only veggies that hit our dinner table were canned, so gray-looking green beans weren’t exactly going to change my mind. And another confession…I really didn’t eat many vegetables until my 30’s. I know, I know. Not great.
My, how times have changed. Now I love lots of different veggies, and try hard to get them into my diet more and more. And since greens are “the thing” right now, that’s easier than ever. Greens are everywhere these days. Greens in smoothies. Greens in juices. Greens in desserts. Now the challenge is figuring out how to eat up all of that seasonal, green and leafy goodness and still have some variety to choose from.
After a recent meander through the local farmer’s market, I admit that I may have overdone it with buying TOO many greens. I mean, there are only 2 of us in the house–how many ways could I use up these beauties before they went bad? And then the light bulb went off above my head: Pesto Party!
Of course, with so many greens to choose from, I didn’t want them to feel left out. So I made pesto out of just about anything green I could get my hands on. That means a boon for you, too! So get ready for pesto from basil, spinach, arugula, swiss chard, Tuscan kale, and even tomatoes. Pesto for everyone!