I love a traditional pesto. Unfortunately, the summer’s plethora of sweet basil is long-gone. Prices of pine nuts have sky-rocketed (or where they always so exorbitant?). The pantry is barren of classic pesto staples – I must adapt.
There is an oddly pleasing, immensely satisfying feeling engendered from using the food that you have. It is gratifying to know that waste is being avoided and something scrumptious is being created. Tonight, I will use the herbs and nuts that are available – and a surprisingly balanced, savory pesto is born.
This “In-a-Pinch Pesto” will be tossed with hot, roasted vegetables…
Including pumpkin, zucchini and red onion…
The bounty is topped with a tender, buttery fillet of succulent halibut.
… And another slather of pesto and extra sprinkling of cured, hard and salty pecorino sardo.
I reject the antiquated notion that fromage and fish shall never meet on a plate. In this dish, they sing together in perfect harmony.
I hope that you whip ups some glorious, green sauce using the greens and nuts in your kitchen now. Arugula? Spinach? Pistachios? Almonds?
The sky’s the limit.
Healthy and full of flavor!
6 large cloves of garlic
1/4 teaspoon fine salt
1/2 teaspoon black pepper
3 cups parsley leaves (or herb of choice)
3 cups cilantro leaves (or herb of choice)
1 tsp. dried oregano
1/4 cup roasted walnuts (or nut of choice)
2 Tbsp. lime or lemon juice
1/4 cup extra virgin olive oil
1/4 cup finely grated, aged pecorino sardo
1.) In a food processor, process the garlic, salt and pepper until well minced. Add the parsley, cilantro and oregano and process until finely chopped. Add the walnuts and process until also finely chopped.
2.) With the motor running, drizzle in the lime juice. Next, slowly add the olive oil.
3.) Add the cheese and pulse, just until combined. Taste and re-season with additional salt and pepper, if necessary. Enjoy!
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.
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