Friday, June 20, 2014

Go Green: Pesto Three Ways

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. 

Or switch in some mint and cilantro for a decidedly fresh and unusual Asian-inspired pesto.  Go ahead, make this Pad Thai Salad, sit on your patio and drink a cold and frosty beverage.  Then maybe jump in the lake.  It's summer, anything can happen!  

If you feel like sticking with the tried and true, good ol' basil pesto makes the best base for a flatbread with all of your favourite summer toppings.  So many pestos, so many ways.  Happy first weekend of summer, friends! 


  1. It is so much fun to switch up the ingredients in pesto! The flavors are fabulous!!! Love your photos!

  2. Renee, I'm with you on the love of pesto! Especially as someone who gardens, pesto is the easiest way to celebrate herby summer bounty. And all the great combos... I could slather pesto onto everything all summer long:)
    Beautiful, delicious shots as always, my friend.


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