Tat soi pesto

Simple and fresh food is my favorite kind of food, and I hope that really shines through here at s&h.

I know some people find experimenting in the kitchen a little intimidating, but I think that building and developing flavors is an everyday amazing experience. And, as this recipe shows, it can be surprisingly quick and easy.

I picked up some tat soi (a peppery, delicate cousin of bok choi) at the market this week, and it made for a delicious bright pesto.

Plus, I discovered a new favorite ingredient! I am already imagining how great these cabbage greens would be in a soup with some dumplings or sautéed simply with shallots and almonds.

Note: You can always substitute mezuna or arugula for the tat soi.

You’ll need:

2 cups tat soi cabbage greens

1 clove elephant garlic

a handful of walnuts

approx 4-5 T olive oil

half a cup purple basil

good pinch of sea salt

1. Clean greens thoroughly and trim stems. Trim the basil significantly too, but leave a bit of the stem on near the leaves. Chop garlic roughly.

2. In the bowl of a small food processor, combine tat soi, basil, and garlic. Add salt and walnuts on top and drizzle the olive oil around along the inside edge of the bowl.

Depending on the kind of greens you are using, you may need less oil, so I would add it in about 2 tablespoons at a time.

3. Pulse/grind to combine, stopping to add more olive oil as necessary. Taste for seasoning.

This pesto has an amazingly green, peppery flavor that would pair well with homemade pasta, roasted poultry, and rich fish such as salmon.