Eat, Drink, Blog / Eating My Share

Saturday Morning Chef (07.02.11)

Because I am trying to help promote one of my longest-held CSAs (Tribeca CSA in Lower Manhattan), I’m doing a bit of a modified pesto based on this week’s ingredients, using mint and sage, substituting in some sunflower seeds instead of pinenuts. This saves money, as well as adds a really different kind of flavor to the pesto. Because it’s the “cheap” version of pesto, I call it:

Orzo with Peasant Pesto

  • 1/2 bunch mint
  • 1/2 bunch sage
  • 1/2 cup olive oil
  • 1/2 cup seasame seeds (note: I could only find salted sesame seeds; if you use unsalted, you may want to add a teaspoon of salt to your pesto)
  • 1/2 cup grated Romano (or Parmesan) cheese
  • 1/2 pound orzo

In a blender or food processor, combine mint, sage, sunflower seeds and olive oil. Once well blended, stir in the Romano/Parmesan. Cook your pasta per manufacturer’s instructions. Remove from heat and drain. Stir in the pesto and serve.

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