I hate to let food go to waste. One of my tricks when I have some leafy greens like spinach or arugula that are getting toward the end of their shelf life, is to use the same technique you do for pesto and make a freezable sauce that I can use fresh, or later on pasta or sandwiches.
In this case, I happen to not just have arugula, but also swiss chard that needed to be used up. My intention was to make a lemony-pesto like sauce, but then I noticed I also had a container of Trader Joe’s creamy goat cheese that was coming neat its expiration date. “Why not throw it in?” I thought.
Ended up coming out really good. Next time I think I may leave out the lemon. I not only used the sauce over gluten-free pasta, but I also dipped red peppers in it, and used it as a spread on a muffin, as it thickened in the fridge.
Since I tend to like spicy foods lately, I also added in some crushed red pepper flakes to give it a little kick.
Just a side note, since it’s only a few weeks away – This is a healthy green sauce that can be used for a fun little St. Patrick’s say party over pasta, as a dip or with veggies.
I was in a bit of a time crunch, and wasn’t sure how it was going to come out, so I don’t have an exact recipe, but here is how I did it.
What I Used …
bunch of swiss chard leave
several handfuls of arugula
1 container of Trader Joe’s creamy goat cheese
extra virgin olive oil
crushed red pepper
What I Did …
Tear apart the swiss chard leaves and pulse in a food processor. Add in the arugula and do the same.
Scrap the sides, add in a bit of olive oil (several tablespoons) and the lemon juice.
Pulse continuously until it’s almost completely chopped into tiny pieces. Add in the goat cheese, a bit of sea salt and crushed red pepper.
Blend until creamy.