Arugula Pesto + Potato Salad + Strawberry Beet Basil Martini

Recipes by Farmers’ Chef Stacy Murphy

Arugula Pesto

1 c. walnuts
1 c. pecorino cheese
1 clove garlic
Bag of arugula
1 c. olive oil
Salt, to taste

In a food processor, pulse nuts, cheese, and garlic, until it’s the consistency of a chunky paste.

Add half of the arugula to the food processor. While processing, slowly add half of the oil until the arugula is blended. Add remaining arugula and repeat until oil is gone and you’ve reached your desired texture.

Season with salt, to taste.


Pesto Potato Salad

3 lbs. baby potatoes, skin on
1 c. haricots verts (green beans)
Beet greens, coarsely chopped
1 clove garlic, minced
1 c. heirloom grape tomatoes, quartered
Arugula pesto

Bring a saucepan of salted water to a boil. Add potatoes and simmer until tender. Remove potatoes to cool, and bring water to a boil again.

Blanch haricots verts in the boiling water. Remove when tender, then toss into an ice water bath until cold. Slice beans in half.

Sauté garlic in some olive oil. Add beet greens, and cook until wilted.

Mix potatoes, haricots verts, beet greens, and grape tomatoes. Toss with arugula pesto. Taste for seasoning. You will most likely have leftover pesto for other things.


Strawberry Beet Basil Martini

2 beets (leaves reserved for potato salad)
10 strawberries
¾ c. sugar
4 basil leaves
5 mint leaves
Juice of 2 lemons
2 c. vodka

Preheat oven to 450 degrees. Place beets in an ovenproof dish with 1 c. water and cover with foil. Roast for 45 minutes or until tender. Reserve cooking liquid.

Once beets are cool, peel them using a paper towel. The friction will take the skin right off without losing any beet. (This will be very messy—use plastic gloves if you have them!)

In a blender, puree beets, cooking liquid, and strawberries. Strain and discard solids.

Make a simple syrup: In a small saucepan, combine sugar with 1 c. water. Bring to a boil and stir until sugar dissolves. Turn off heat.

Add basil and mint to cooling simple syrup. Let steep for 10 minutes, then remove herbs.

Add simple syrup to beet and berry puree. Stir in lemon juice. Strain again.

Add vodka and chill. Serve either straight up or over ice with a splash of soda water.