Emptying the fridge

Last week our fridge was bulging at the seams.

I figured that most of it was Thanksgiving food, and that after Thursday, things would calm down.

Not so.

It seems I was a little over-inspired at the farmers market, and we had a plentitude of kohlrabi, rutabagas, parsnips and greens.

I was leaving for a week with my mum, and knew that Larry would eat bachelor food while I was away. So I did my best to empty the fridge.

I roasted the parsnips and cooked the kohlrabi to eat with Thanksgiving leftovers.

I cooked the greens from the kohlrabi with lacinato and red kales. I froze some, and we ate the rest for dinner with potato cakes made from leftover mashed potatoes. (Is there anything better than mashed potatoes patted into cakes and lightly browned in a little olive oil?)

The lettuce was washed and wrapped in paper towels for Larry to make into salads. (Or feed to the compost heap.)

Finally, I found three bunches of cilantro. I picked out the freshest leaves and found I had enough to make a double-batch of this spicy cilantro pesto, which I stashed in the freezer. I'll serve it as a dip with raw vegetables, toss it with pasta, or drizzle it over vegetables and rice.

The recipe comes from A Celebration of Herbs, a lovely book published by the Huntington Library and Gardens in Pasadena, and given to me by my friends Lisa and Sally. It has old botanical prints from the library and modern recipes inspired by the Huntington herb garden and the diverse cultures of southern California. It would make a nice gift for any cook on your list.

There is more space in the fridge now, and I feel good knowing that my freezer is well-stocked for when I return.

Spicy Cliantro Pesto
2 1/2 cups fresh cilantro, stemmed and coarsely chopped
1/2 cup freshly grated Parmesan
1/2 cup walnuts
1 1/2 heads (yes heads, not cloves) of garlic
1/4 cup lime juice
1 tbsp plus 1 tsp chili powder
1 tbsp ground cumin
1 tsp dried crushed red chiles
1 tsp salt
3/4 cup olive oil

Put all but the olive oil in the food processor. Whir until minced. With the machine running, gradually pour the oil through the feed tube. Blend smooth. Season to taste. Refrigerate for 1 week, or freeze for 1 month.

Update: I defrosted this pesto for supper on Christmas Eve. I tossed it with hot rotini and halved grape tomatoes, and served parmesan on the side. It was spicy and garlicky and delicious, although the saltiness had increased in the freezer. If I make it to freeze again, I will cut the salt by half. Also, I think it would be a little intense as a dip.