Friday, June 20, 2014
Pesto is one of the most versatile sauces you can make in your kitchen, and with the plethora of lovely green leafy things hitting your garden and farmer's market right now, you don't have to limit yourself to making it with the usual basil, pine nuts, Parmesan and olive oil. My recent article over at Culinaire Magazine (pg . 24-25) is all about pesto and ways to switch it up. Like with arugula and pumpkin seeds! Slather it on roasted asparagus and hot damn you've got a good thing going.