I’ve been loving nutmeg lately so I decided to make it the star of the show. If nutmeg isn’t your thing, you can add cardamom or cinnamon to the filling. I’ve made it with some black pepper in the crust and enjoyed that too. Choose your own adventure!
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.