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In the meantime, here’s some of my work:
You could just as easily throw the all the contents into the food processor to make this a puréed pesto. I do it in batches because I like having a more control over the size of each component. It’s a little more work but the end result is a more textured pesto that holds up to pasta, fish or chicken.
I love cold food on a hot hot summer day. Prepare it in the morning, go to the beach, come home, season and enjoy. Fast, easy and super refreshing.
This one is a family favorite! Often requested on birthdays and holidays.
Makes 2 – 9” pie or tart doughs
The pie dough recipe makes 2 doughs, save 1 for another use or double the galette recipe and make two galettes!
No worries if you can’t find these spring alliums. I wrote in some options you could find no matter the season.