Pistachio Pesto

Summer is in full tilt and life keeps rambling on. I’ve been missing time spent with friends and family, having people over for dinner and drinks, entertaining in general. I’ve decided to just press onward with optimism , all you can do is open up to the different way of life we are having to live. I was sitting on my back deck the other morning, listening to the songbirds, my chickens were purring and scratching the ground and a squirrel was sitting on my fence plucking all the ripe blueberries off their branches and I thought “funny, it’s just business as usual for these guys”, their day to day routines never skipped a beat. There is a part of my pre quarantine life I’m not missing, the insane racing here and there to accommodate each child’s busy schedule, cramming in homework, with narrow windows of time for family dinners or feeling just plain exhausted from being in the car. It’s not that I didn’t enjoy all of their activities, in fact I love all of their accomplishments and seeing them thrive, sometime’s it just felt like a lot. I used to say “something’s gotta give” when I felt overwhelmed, well it looks like that “something” just did. Now that all those activities and the day to day has come to a grinding halt, I’m ok with that, I’m opening up to a new day to day, different adventures with my kids, and time, all the time a parent could ask for. What a gift.

With all this new found time I’m actually able to approach cooking with a bit more leisure than I had in past. Summer meals are light, fresh, hopefully cooked on the grill and always preceded by a glass of rosé or a gin and tonic. Lately I’ve been getting into anything I can drizzle, dip or slather for extra flavor.

Pistachio pesto is probably one of the most sublime things you could ever eat in the summer (at least in the savory department category). I’ll type up a little list if your imagination is lagging right now of things to have with this pesto. The obvious over grilled vegetables, slathered on corn, the base of a summer pizza (with lots of buffalo mozzarella), grilled sandwiches, pasta, added to a vinaigrette, swirled into a bean soup, served on the side of an antipasto, spooned over fresh tomatoes, just a few to get you going. I love basil, it always makes me think of my grandpa Costa who had the most magnificent summer garden. He used to send me out to the garden to pick vegetables. One of my favorite dishes he would make was warm potatoes, green beans, pesto, Parmesan and lots of olive oil always served with a cold glass of milk (for me) with ice cubes. He was a good grandpa.

Speaking of gardens, I put in a rose garden this Spring and it has been life giving! I’m in love with these roses and I’m already making plans for more next year. My main focus has been English heirloom roses, their buds are brimming with hundreds of petals, scalloped edges and fragrances like myrrh, tea, light apple and sweet wine. Their names are something from an Austen or Brontë novel, like Carding Mill, Jude the Obscure, Wollerton Old Hall, Abraham Darby and Mortimer Sackler just to name few. I’ve been cutting them and making the most beautiful arrangements. I’m seriously obsessing over these roses.

I hope summer has been kind to all of you and everyone is staying safe and in good health. I’ll sign off with a link to a great read in the Atlantic if you looking for a nice distraction.

Lx

Pistachio Pesto

Adapted from Piatti

Ingredients

1 cup raw shelled pistachios

3/4 cup extra-virgin olive oil, or more as needed

1 1/2 cups fresh basil leaves

1/2 fresh mint leaves

1/3 cup plus 2 Tbsp freshly grated, loosely packed Pecorino Romano cheese

Kosher salt

Pinch of freshly ground pepper

Preparation

In a food processor, add pistachios and process until the nuts are finely ground. Add basil, mint, cheese, olive oil, and a generous pinch of salt and pepper.

Process until saucy but not completely smooth, adding a little more oil if need to thin the consistency. Taste and adjust seasoning.