Add things in, make substitutions, just say no to pine nuts. But there is absolutely no reason for one to live and die by this basic recipe. There’s no need to bring onion rings into this.Īs I’m sure you know, a basic pesto is comprised of basil, pine nuts, lemon, garlic, olive oil, and parm. Yes, whatever you’re craving you can will into pesto…well, within reason, of course.
You can switch up the herbs, the nuts, the cheese and you won’t miss a beat. And once you do it with one set of ingredients, you’re ready to do it with them all. No, I want you to make your own pesto because it’s so damn easy. I say this not because I’m a culinary snob looking to liberate the lowly masses from the jarred pestos of the world.
Pesto goat cheese mac and cheese how to#
Pesto is one of those things everyone should know how to make. And through all these cold, drizzly days, it does my heart good to indulge in dishes like this Chevre Fontina Mac and Cheese with Smoked Salmon and Sweet Pea Pesto. But even though I don’t control the weather (yet), I do have a small amount of power over my mood. If it were as simple as reading a spring menu to the sky we’d all do it in late February. Okay, I do realize the weather doesn’t work like that. See this Sweet Pea Watercress Pesto? How can you hail in the face of this lush greenness? How? Perhaps if I simply overload my kitchen with every imaginable piece of produce, the weather will take the hint and get going already. But in the meantime, I’m cooking myself into summer mode. If I know anything about Toronto I know we tend to switch seasons as quickly as flipping a switch. Now, in frigidness of this bleak mid-May, I’m still hopeful for the summer. Maybe the shine is off the apple and this fair city isn’t courting me the way it used to… Or it’s just a bad bought of weather. Maybe Toronto isn’t the city I thought it was. But this year I’m starting to question our relationship. The springs of Toronto were really the first springs of my life. In light of this strange new season, I found myself starting to fall for Toronto.
On the East Coast, we have something more akin to slush. But when spring actually sprung, I realized Toronto actually had spring. I missed Halifax every single day of my first six months here. When I first moved to this city over ten years ago, I was painfully homesick. We’ve only had a handful of semi-nice days and June is fast approaching. Jump to RecipeĪs I said, spring has been on a bit of a lag here in Toronto. Basically, it’s exactly what you and your wet socks need right now. So, armed with all the green I could manage to haul home, I bring you this Chevre Fontina Mac and Cheese with Sweet Pea Pesto. But even though the weather has forsaken us our grocery stores are still boasting a plentiful harvest of fresh produce. We have only BBQ’d once and it’s nearly June.
It’s been an endless barrage of rain and cold and cold and rain.
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