Pesto is kind of a wonderful thing to make. Pestopestopestopestopesto. Saying it 5 times fast makes me wish I hadn't eaten all of it already. I know that you're boggled because basil does NOT grow in December, and therefore fresh pesto should be an impossibility, but you are discounting the beauty of winter pesto.
Winter pesto, I love you and want to make you in the spring and summer and fall too.
Mmmmmf.
Arugula grows well in winter, so that's a good one to throw in there. I've been using a lot of walnuts lately, so yay for those. Suddenly, I found myself saying, basil? Pine nuts? What are those?!
Even when you sub out all of a traditional pesto's ingredients for slightly less conventional things, it will always remain herb + nut + cheese + olive oil, take or leave the garlic (and nut for allergies) (and the herb thing can just be a green thing like spinach or peas or roasted tomato (I know, not green)). In the same vein, my life today looks vastly differently than it did a year, even two years ago, but I love remembering (when I can) that the most important things are still (and forever will be) the most important things: loving people, listening to the Author, and letting myself be guided.
Winter Pesto
Stuff handfuls of arugula in food processor. Sprinkle with a healthy dose of walnuts. Grate a bunch of Parmesan over the top, then run the processor as you drizzle in olive oil. When it comes together, toss with tagliatelle, smear atop homemade croutons, or sneak spoonfuls of it from the fridge (for personal thrills). Repeat with parsley + almonds, spinach + pistachios, cilantro + brazil nuts with romano or asiago or manchego cheese...now you know the content of half of my daydreams! Scintillating, I know.
No comments:
Post a Comment
Commenting is sexy.