Welcome, new readers who picked up my card at the Mount Pleasant Whole Foods with the promise of the information on the tat soi and basil pesto that Katie and I handed out samples of Saturday!
It was great to meet and interact with so many folks who enjoy expanding their taste buds with new and exciting foods! One of my passions is introducing people to new things, be it types of food, places, or a new book. So without any more going on and on, here is the tat soi and basil recipe, originally posted here on April 24, 2013!
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.
We paired a little scoop of pesto with fresh heirloom tomatoes, the uglier the better!
As we explained to dozens of hungry people earlier, tat soi is a Japanese green that has a distinctive spoon shape and a dark green color, which means it’s full of nutrients. It’s similar to bok choy or spinach, two more familiar vegetables, and has a lot of vitamin K in it! Tat soi is just one of over 45 types of produce that can arrive weekly to a location near you via Pinckney’s Produce CSA delivery service. They deliver to dozens of locations in the Charleston area on Tuesdays, and service the Columbia area on Wednesdays and Thursdays. It’s not too late to get a taste of the fall season, you can sign up right here on their website and get started as soon as next week!
We hope to be able to get out and do more recipes demos in Charleston and Columbia throughout the growing seasons to show how accessible even some of the more unusual offerings can be!
Thanks again to Amy and the Whole Foods team for letting us have some space!