Sometimes you gotta change it up a bit. Basil pesto is great – no argument here. But we’ve now reached the part of summer where it is HOT. And that means I need something a bit zingier – something with more freshness, more brightness. Because I’m sure as hell not going to find that in the swampland that is NYC right now.
Are you with me? Good. You should be. Because this pesto is yumtastic. Or yumtacular. Or whatever your favorite made-up compound superlative conveying deliciousness happens to be. Bright and grassy, it has a complexity of flavor that you don’t often get with a standard pesto, where everything hits you all at once. Taste a spoonful of this, and your first impression will be fresh, lemony, and zingy – then the flavor will begin to evolve, giving way to something much fuller, richer, and creamier. If you are used to using raw garlic in your pestos, you’ll notice that the sautéed chives lend a flavor that is deeper, subtler, less abrasive, and more complex. Those delicious chives will begin to strut their stuff, and you’ll marvel at how such a small stalk – when given the proper treatment – can bloom and blossom into a full-on umami symphony.
Or – since not everyone is as food-obsessed as I am (you guys, I just typed the phrase “umami symphony”), you’ll just be like: “Mmm, this is yummy. I should put it on pasta.”
And indeed you should.