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?
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.
I finally caved… here’s my contribution for this silly thing called national grilled cheese month. Grilled cheese is probably Jack’s favorite food so it was pretty mean of me to keep this “holiday” a secret until this close to the end. Now that I spilled the beans, it’s likely we might see a special contribution from him before the end of April. (although maybe don’t hold your breath for it).
The ingredient list below seems really long, but it all comes together pretty quickly. Feel free to skip any of the components you don’t feel like making. And if you’re vegan, you can leave out the cheese entirely and just make a mushroom & pesto grilled sandwich.
I’ve been seeing a lot of variations of pesto lately using miso paste, so I was interested to try that out. I’m not sure I could actually taste it in there, so feel free to just use salt if you don’t have miso paste on hand. This pesto is half arugula because I’m waiting for my basil plant to fully come back to life so I was short the 3 full cups of basil. Feel free to use all basil or another herb or leafy green you might have on hand.