Starting at the top from left to right: beets, cauliflower, cucumber, swiss chard, "superstar" spring onions, cilantro, lemon basil, arugula.
After work we stopped by Dave's fresh pasta to get a pound of fresh cut tomato fettuccine for our lemon basil pesto which we are making tonight.
We used a basic pesto recipe which called for olive oil, toasted pine nuts, grated Parmesan, and the whole bunch of lemon basil. It's pretty basic, just keep adding the oil until you get a consistency that you like. We like it "sticky." Not too thick, not too runny. Enough to stick to the pasta (think of the three bears and their porridge). This pesto is in the middle and just right. We threw a little left over steamed cauliflower on there too for good measure. Between the lemony basil and tomato fettuccine this was a killer pasta. Steve promised more lemon basil is to come and we can't wait.