I though I’d share one last pesto meal. (It’s gone now, I promise pesto week is over. At least for now).
I love a good breakfast, but I don’t like to wake up and spend a lot of time cooking first thing in the morning. This is very much a non-recipe, but it’s something simple that I make all the time, in one variation or another.
It’s never to early in the day to fit in some green food, right?
Go to the recipe “arugula scramble with kale pesto”…
Pesto is one of my favorite things to make and have on hand. I put spoonfuls of it on (almost) everything. It makes otherwise-boring meals seem instantly fancy. I thought I’d share some of my favorite go-to uses. (if you have a favorite, feel free to share!)
Of course, there are tons of pesto variations to be had. This one is based on ingredients that I happened to have on hand at the time. Or more specifically, the ingredient I did not have: basil. Last year my basil plant made a miraculous comeback from the prior winter. This spring, not so much.
So until I get a new plant growing, I’ll be making pesto out of other green things.
Go to the recipe “kale & walnut pesto”…