Giada DiLaurentis, we salute you!
Her Avocado Arugula Pesto recipe got my super finicky son–”Mr. I’ll have a Plain Hamburger, please” to eat a puree of green things. For that reason alone it deserves an award in my book.
The recipe had been sent to me by my dear friend Farah Kapoor, fantastic cook and epic hostess. She had served it to 3 generations of her family, all with various dietary preferences and quirks, and they all loved it. So I thought I’d give it a try. Not one to tempt fate, I didn’t even bother offering it to Mr. Burger, for whom vegetarian, green, and flavorful are nearly curse words (can we say teen rebellion? Remember, his mom is an avid foodie). When he saw his sister’s plate heaped with fettuccine slathered in green goodness, he asked for some. After recovering from severe shock, I scooped a generous mound into a bowl for him and away he went. (Full disclosure, I did not reveal that it contained a variety ingredients that he would normally avoid, just said it was fettuccine with pesto.)
I followed the recipe pretty much verbatim–but I skipped toasting the almonds, just tossed them in as is. So, thank you, Farah, and thank you Giada, for this wonderful new addition to our family’s meal rotation.
Have you discovered any fabulous recipes of late?
We all really liked it, although my husband, a traditional pesto devotee, said he’d like more basil and less arugula. Good news! In this recipe, there is a lot of potential for variation. Next time I’ll honor his request. Farah tells me she is going to try adding fresh spring peas. And now that the Headhouse Farmers’ Market is open, with a bountiful selection of locally grown green things, I’ll experiment with all kinds of things. Stay tuned!