Pesto is an iconic Italian sauce that originated in Genoa. Made with a minimal list of ingredients – basil, pine nuts, hard cheese, garlic, extra virgin olive oil and salt – it is culinary genius. My Classic Basil Pesto recipe reflects the way I grew up making it with my Mom’s Italian family, except I use vegetarian Parmesan cheese made with microbial rennet.
Condiments
Roasted Grapes Recipe
This Roasted Grapes Recipe includes fresh fruit, garlic and herbs, and is wonderful served as a side dish or condiment.
Cherry Chutney Recipe
This Cherry Chutney Recipe delivers a sweet-tart condiment to serve with curries, grilled cheese, veggie burgers, grilled tofu, roasted vegetables and more.
Radish Toast with Chive Blossom Butter
This Radish Toast with Chive Blossom Butter is the best thing since sliced bread. Crisp radishes, edible flowers, creamy butter, fresh baguette!
Chive Blossom Butter Recipe
This Chive Blossom Butter recipe makes an outstanding compound butter that adds onion flavor to eggs, vegetables, pasta, potatoes, bread and more.
Chive Blossom Vinegar Recipe
This Chive Blossom Vinegar recipe is infused with fresh chive flowers that impart a delicious onion flavor and a vivid pinkish-purple hue.
Salsa Verde with Avocado
Salsa verde is a flavorful green sauce made with fresh tomatillos; it is a popular condiment in Mexican cuisine. My recipe for Salsa Verde with Avocado results in a mild sauce (I’m a spicy food wuss), but you can adjust the heat as you see fit. We use salsa verde on just about everything; I’m fond of adding it to grilled tofu.
Roasted Eggplant Dip with Yogurt, Walnuts and Mint
I grow A LOT of eggplant (which I usually call aubergine just because I like saying it), so I’m always experimenting with new ways to serve it. I was inspired to make this Roasted Eggplant Dip with Yogurt, Walnuts and Mint after tasting something similar at a Persian dinner back in the 90s; this is my personal recipe developed through trial and error over the years.