Serious Eats: Recipes
The Crisper Whisperer: Broccoli and Walnut Pesto
Time was, the word pesto conjured up a summery bowl of lightly dressed pasta served al fresco with a chilled glass of wine. Pesto was a solution to the lucky gardener's overgrowing basil crop. It was a spoonful of sunshine almost as warm as the real thing. You'd have supposed it was garlicky enough to fight off the season's first frost, but you wouldn't have had the chance to find out.
A few months ago, we talked about the possibility of branching out beyond basil—and beyond herbs altogether—as a way to manage seasonal overabundance. At least where I live, we're no longer wrestling with our overfull CSA boxes. But it turns out that pesto is so forgiving, so open-minded, that if you simply return the favor and keep an open mind yourself, it will help you solve your winter woes, too. So what if basil is a distant memory, and all you have is broccoli? Make broccoli pesto. You'll wonder how you ever lived without it.
And broccoli is just the beginning. Do you make a crazy-ass pesto from winter vegetables? Please share your secrets in the comments!
About the author: Carolyn Cope writes Umami Girl and manages a CSA in New Jersey. She stops by on Tuesdays with ideas on preparing the abundance of fruits and vegetables you might get from your CSA or the market.