To be served craggy, big carrots in all their ugly beauty (well they are both), lying long and awkwardly on a white plate was different. I had to take them in and then I had to recreate them.
What more is there to say? It's the straight-up classic, Genovese basil pesto that I make quite often. It freezes well. Use it in soups. Roast vegetables with it. Spread it on sandwiches, fish, meat. Of course, add it to pasta.
Leeks, spinach and arugula are always around, and when you puree them, fold them into little doughy pockets and float them in a light broth, you can fake it (spring) until you (it) make it (actually shows up).
One of the most delicious sauces you'll ever make, by far one of the easiest and the best-ever gravy for every purpose from Thanksgiving to dipping french fries.
This stuffing will win you over from your current go-to, I'd put money on it. I'm thiiiiis close to getting James to agree to make it this year instead of his version which he's staunchly stood by his whole life!
If you think you need to pay tribute to a great summer before it's gone, and to enjoy a meal that is decidedly summer before diving into squash pasta or a heap of leaves, this will be the perfect send-off salad for you too.
