Easy-as-peas late winter pesto. (Surprise ingredient? guess!)
Want to know when you're blessed? When you have access to mounds of basil -- without having to buy it for $5 a bunch at the grocery story -- in February!
I'm having a record-producing year with my overwintering plants, one of which is still going gangbusters + setting out loads of spicy new leaves. Freshly-made pesto this time of year? Major yum factor.
Blend 4 Tbsp basil, 1 clove garlic, 1/2 cup peas, 1 tspn olive oil, sea salt + pepper to taste. Spread on toast. Layer w/ 3 oz canned salmon (or 1 small filet) + tomatoes.
See Jan/Feb 2012 Clean Eating for more.
P.S. Running on Cloud Nine shares an amusing reflection on opening one's tastebuds to salmon. Such a funny fish tale from that girl. ;-)
Images © Ilona Meagher | Wintertime pesto - February 2012