Ah pesto! One spoonful captures summer's glory, but unlike many other garden goodies - fresh tomatoes, corn on the cob, just-picked strawberries - pesto is available even when snow flakes flurry. A jar of this wonderful concoction of basil, olive oil, nuts and Parmesan awaits you at your local grocery store all year round. Of course, home-made pesto is beyond great, but you will need a food processor or mortar & pestle ... not exactly first kitchen tools. Anyway, go simple. Grab a jar at the store. After opening, a jar will sit happily in your fridge much longer than the fresh tubs found in the refrigerated food sections. Sir the contents carefully to mix the olive oil with basil& co. Spoon a generous amount over just-drained pasta and toss until pasta is completely covered. Grate some Parmesan cheese on top. A few twist of black pepper never hurt and voila, dinner! If boiling water for pasta is too much after a long day, stack a sandwich with turkey, cheese, lettuce and give the bread a nice shmeer of pesto rather than mustard or mayo. And if you're on a veggies-only plan, a teaspoon on steamed green beans meets with approval here. Finally, when a good healthy pick-me-up is in order, open the jar and inhale deeply. The aromatherapy is priceless!
p.s. remember traditional pesto contains nuts so be mindful of nut allergies.
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