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.

Serves 8

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.