My CSA share comes with some unusual things that I would have never heard of without being a member. One of the first ones of the spring season is tat soi, and last year I used it in ramen and froze a bunch of it. This year I wanted to use it in a different way and combined it with my need to harvest lots of basil from the two plants I put in my herb garden a few weeks ago so… tat soi pesto!
Tat Soi & Basil Pesto
- 2 cups tat soi, stems mostly removed
- 1 garlic clove
- 1 cup fresh basil, stems mostly removed
- 1/4 cup pine nuts (or walnuts if you can’t stomach the price for pine nuts)
- 1/4 cup Parmesan or pecorino cheese, grated
- 1-2 T olive oil
- salt to taste
- If you haven’t already, remove most of them stems from the leaves. Don’t worry about being too precise.
- Throw everything but the olive oil in a food processor.
- Turn it on and if you have the option to drizzle in the oil while the machine is running, add it slowly until the pesto is a spreadable consistency. If you don’t have the luxury of the feature, add one tablespoon of oil, blend, then add the rest as needed.
- Salt to taste, or let’s be honest, add a little more cheese.
Tat soi is easily identifiable by its large, shiny spoon shaped leaves and dark green color that lets you know how rich in vitamin A, K, and C. You may be wondering how you can measure those big leaves, so here’s how- stack them in the measuring cup and push them down a bit with your fingers. Then pry them out to toss in the food processor.
Then make it even better by putting it over pasta. I also added marinara sauce, pine nuts, and more cheese on top!