We usually think of pesto as a summer sort of recipe since that's when basil grows in abundance, but pesto doesn't have to be made with fresh basil! I've already shared a carrot-top pesto for spring here on the blog and today I'm sharing version that uses fall/winter greens.
Ingredient list for the pesto in the first two photos: Mizuna, arugula, olive oil, fresh cilantro, tatsoi, sunflower seeds, lemon juice, garlic, and salt
Ingredient list for the pesto in the second picture: Tatsoi, walnuts, olive oil, fresh cilantro, lemon juice, dried basil, dried oregano, and salt
I've already written about a few ways to eat pesto: on pizza, as salad dressing, and of course on pasta or spaghetti squash. What I haven't mentioned is what an amazing addition pesto makes to a sandwich. The one pictured here is simply leftover chuck roast sandwiched between slices of bread slathered with pesto. (The roast and bread also came from the CSA share, incidentally.) My husband exclaimed about how good it was multiple times while eating it—and to think, I'd almost felt bad for not coming up with a more elaborate meal!
What is your favorite way to serve pesto?
Please share your suggestions in the comment section!