Nothing turns the seasonal tide toward light and simple eating like a bright pesto. This one features one of wintertime-turning-to-spring’s favorite vegetables, the delicate broccolini paired with toasty walnuts.
Most often we associate pesto with fresh leafy basil. Fresh, green, bright and oh so summery. But when my harvest of basil is still a few months away, I’m perfectly okay with messing with tradition and adapting ingredients to try something new.
Sure I’ve made pesto with basil, and a version of pesto with spicy, bitter arugula, too. How good is it on pizza? This is how good it is on pizza. And pesto pasta can be served as a main, a side or under a freshly fried egg for breakfast. It’s very open minded that way.
My husband has band practice twice a week (yep he’s a rock star—at least in my eyes anyway) so that means twice a week dinner is girls night for me and my gal Smudge. Invariably when I ask her what she’s in the mood for it’s one of two things: Tomato soup or pesto.
Pesto it is my darling.Read More about Linguine with Broccolini and Walnut Pesto