Most summers, I try to make up a couple of batches of pesto for the freezer. I don’t follow any particular recipe, instead just filling my food process with basil, parmesan cheese, toasted walnuts (who can afford pine nuts these days?) and olive oil until it all tastes good.
I use it throughout the year in salad dressings, on pizzas and spooned onto soup. Rarely though, do I do what most people do, which is use it in pasta. So for some of you, what you’re about to read is going to feel a little like me suggesting that you spread jam on toast. Just go with it.
Last week, I was dealing with a flu-like aliment and an impending trip to a conference where I knew I was going to be doing a lot of eating. I was tired of take-out or soup from the freezer and wanted something uncomplicated and a bit comforting.
So I roasted a couple bundles of asparagus, pan-seared a package of chicken tenders* and melted three generous spoonfuls of pesto into some hot whole wheat angel hair pasta. It was one of those meals where between bites, Scott and I kept looking at one another and saying, “this so good!” Sometimes simple really is best.
*When I say chicken tenders, I mean those thin strips of uncooked breast meat that come from the back of the breast piece. They are the speediest thing ever.