This pungent pesto retains its vibrant green color and freezes well. It’s intoxicating to pull it out of the freezer in the middle of the winter – the vivid green and the intense “eau de garlique” evoke the sights and smells of summer!
Category: Salad Dressing, Condiments, Rubs, Salsas, and Sauces
This aioli is fantastic with any roasted veg, but it’s especially good with roasted, charred carrots.
I was surveying the pantry a few weeks ago and found an open bag of dried figs and pondered how to make use of them. Would the leathery fruits soften and cook down to a jammy sweet sauce? Oh, yes.
The garlic and capers in this vinaigrette bring a pungency that enhances greens, especially bitter greens, so be sure to tear and scatter some pieces of radicchio in your salad if you have some on hand.