Welcome to The Kitchen Club! Today is all about pesto but you won’t find any basil in this recipe. Your subscription to The Kitchen Club helps these recipes get developed, tested, and sent out to you. Thank you!
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By now I think everyone is aware that I am an herb enthusiast. I don’t discriminate or have a favorite. Every fresh herb has a special place in my heart and kitchen. I often chop them up and mix them with olive oil and some type of acid to spoon on top of dishes (like last week’s roast chicken). I like to use handfuls of leaves as garnish and chopped stems to add to beans and soups for extra flavor. Fresh herbs go into almost everything I make because…herbs are great! One of the best and most popular ways to use herbs is in pesto.
Traditionally, pesto is a sauce consisting of basil leaves, pine nuts, garlic, parmesan cheese, and olive oil. We all know and love it. The beauty of cooking is that we can spin away from tradition and make a pesto out of pretty much anything. My friend Alex has a recipe for Carrot Top Pesto, Carla Lalli Music just shared a Cooked Swiss Chard Pesto, NYT Cooking has a recipe for Spicy Red Pesto, the list goes on. Today I am introducing you guys to Mint Pesto with Peas and Crispy Proscuitto. This recipe is not only very flavorful but it is also super easy. Pesto freezes beautifully and making a double batch is encouraged. Pop half in the freezer for one of those nights when cooking seems impossible. Let’s jump in…
