For dinner tonight, I decided to make a quick pesto and some more onion confit, and alternately spread them on slices of bread.
The pesto I made is non-traditional, and it caused me to think about what makes a good pesto. I generally make non-traditional pestos, and they always turn out great, with a minimum of measuring or fussiness.
If you think about it, all you really need is something leafy, something crunchy, something fatty, and salt. I usually add something acidic and something aromatic for a little excitement, but it's not always necessary.
Tonight's is arugula, pistachios, olive oil, lemon juice, and shallot. I just tossed alternating handfuls of everything into the food processor, and voila. Another of my favorites is spinach, walnuts, goat feta, and garlic.
Easy and delicious. Though it does kind of look out of place on our plastic plates (did I mention we're moving?!)
No comments:
Post a Comment