In the summer vegetable season there are so many possibilities when you go into garden and ask, “What’s for dinner?” One of my favorites is to make a mixed greens pesto. It can be tossed onto steamed veggies, pasta, salad or spread onto a pizza. You can use any leafy green plant in the garden, although including some basil is always a good idea. Here’s what I used tonight:
Garlic (I roasted mine, but you can also use it raw)
Summer squash sliced thin
Mozzarella cheese, grated
Pepper to taste
Wash the greens as needed, and dry or spin in a salad spinner. Place all the greens, garlic and some olive oil (I used about 3 Tablespoons for this pizza) into the food processor and blend well. Add about a half cup of grated cheese – you can use mozzarella, mixed Italian blend or Parmesan.
You can buy a pre-made crust, roll out a pre-made dough, or make your own from scratch. Tonight I used a pre-made crust that I took out of the freezer.