Cold Weather Pesto

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Do the winter doldrums have you dreaming of sunny days and dishes made with fresh green basil pesto?

Well, dream no more and get busy in the kitchen. This Winter Pesto is a delightful seasonal riff of the traditional sauce and can be made a few days ahead. Toss out the basil and take advantage of what's in season now: fresh dill, mint, chives and parsley.

Pesto originates in Genoa, Italy, and traditionally uses fresh basil, garlic, pine nuts, Parmesan or Pecorino cheese, and olive oil. The ingredients can either be pounded with a mortar and pestle or pureed with a food processor.

In Winter Pesto, winter herbs are combined with the creamy distinctive flavor of toasted pistachio nuts, a spark of fresh lemon zest along with the cheese and olive oil. Parmesan cheese is milder than the sharper sheep's milk Pecorino. Toasting the pistachio nuts brings out their rich flavor. Add the cheese right before serving so that you can use the sauce with or without it. Use a light, fruity olive oil so that the other flavors will stand out.

Try this:

--On your favorite pasta.

--On top of ricotta or goat cheese as an appetizer.

--Swirled into your favorite vinaigrette or soup.

--As a coating for fish or chicken.

Cold Weather Pesto

Makes about 1 1/4 cups

1/2 cup raw pistachio nuts

3 medium garlic cloves

1 1/2 cups fresh Italian parsley leaves, firmly packed (about 1 medium bunch)

3 tablespoons finely chopped chives

2 tablespoons fresh dill weed leaves

2 tablespoons fresh mint leaves

Zest of 1 lemon

1/2 cup olive oil

Freshly ground black pepper

1/2 cup freshly grated Parmesan cheese or Pecorino Romano (or half and half)

1. Preheat the oven to 350 F. Place the nuts on a baking sheet and toast them for about 5 minutes or until lightly browned and fragrant. Reserve.

2. While the motor is running, add the garlic cloves to a food processor fitted with the metal blade. Process until pureed.

3. Add the herbs and zest, and process until finely chopped. Add the nuts and finely chop.

4. With blades turning, slowly pour in the olive oil in a fine stream. Scrape down the sides of bowl to blend the ingredients. Add pepper.

5. Just before serving, add the cheese and process until well blended. Taste for seasoning.

6. Refrigerate the pesto in a tightly covered container until ready to use.

ADVANCE PREPARATION: May be prepared 1 week in advance through step 4 and refrigerated. Add cheese just before serving.

 

Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.

Available at Amazon.com:

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients

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