I love pesto. I love pesto so much that I would eat it in any combination, red, green, white, black. Okay, I don’t know about black, but if you served it to me and told me it was black tahini base, I’d probably say yes.
All summer long we grow two beds full of basil. Roughly 16 plants worth. It’s a lot. I make and use a lot throughout the summer, but there’s inevitably a lot to use up at the end-of-season harvest. But the problem here is that, at this point my basil is slightly more bitter, and we’re kind of sick of the green kind – gasp! So, we freeze it.
I’m not ready to say goodbye just yet. I love the ease of pesto as a sauce for pasta, or bread, or eggs. The possibilities are endless and it’s an easy staple to know and use. I love that you can make a pesto out of whatever’s in your fridge, be it arugula, walnuts, miso. You name it, you could make it!
So today I’m offering up three ways to make pesto that are sure to get your taste buds tingling. Of course, I’ve included my “famous” basil pesto, and I wanted to give you a bitter greens option - arugula and pumpkins seeds – but I’m getting a little crazy here and throwing in a wrench. A very delicious one. A very delicious sundried tomato one. Trust me, give it a try.
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