Cornucopia Project

Welcome to the first warm months of the garden season! The ground has finally stayed warm, the chives are in bloom, and the garlic scape harvest is just around the corner.It's the season of greens, so many greens. From crisp radishes to overflowing lettuce beds, we've likely all had our fill of salads by now. So, let's get a little funkier with our harvest. Let's make pesto.Now, you might be thinking: "Wait, isn't basil the star of the sauce? How can we make pesto without it?" Great question! Here in our local garden lessons, we've learned a secret: while we wait for the summer heat to finally kick our basil plants into gear, the rest of the garden is already giving us tasty plants for this sauce. Why wait for July to enjoy that fresh, herbaceous zing?The beauty of a spring harvest in Southern NH, is its variety. Instead of waiting for the basil to catch up, you can use whatever is growing in your garden space right now. Think pea shoots, kale, arugula, Swiss chard, cilantro, spinach, and even parsley.When we work with the kiddos in our school gardens, this is always a hit. We use a hand-crank food processor right in the gardens. The kids love the "scavenger hunt" aspect, harvesting a little bit of this and a handful of that and watching as a pile of mismatched leaves transforms into a bright, delicious sauce.How to Make ItReady to try it with your own garden "leftovers"? Follow this simple method:The Greens: Gather about 2 to 3 cups of your favorite spring greens. A mix of spicy arugula and sweet pea shoots is a local favorite!The Base: Toss them into a blender or food processor with 1-2 cloves of garlic (or use those curly garlic scapes if you have them!), a splash of fresh lemon juice, and a pinch of salt.The Crunch: Add a handful of sunflower seeds for a great nut-free option. Pro tip: Use walnuts if you want a richer, creamier finish. The Finish: Pulse the ingredients while slowly drizzling in olive oil until it's perfectly smooth.This "hold the basil" pesto is incredible tossed with pasta, spread on a sandwich, or used as a dip for those last crunchy spring radishes. It's a delicious reminder that even in early June, the garden is already giving us everything we need.