The sun is shining, the sky is blue, wood frogs are singing love songs in the pond, and the last bit of snow on our property melted this afternoon. Life is good.
Today’s good fortune follows yesterday’s happy evening spent with life-long friends. The food was excellent; the conversation even better (except, perhaps, when I was motor-mouthing). Ali and Tissy made richly delicious Salmon Chowder, using wild Alaska salmon. Moira and Jake oven-roasted vegetables, always a treat. Teeny made her famous wild blueberry pies with berries she foraged and froze last summer.
I took advantage of asparagus flooding local markets to make seasonally fresh Asparagus Pistachio Pesto sauce for pasta. I was inspired to create pesto with asparagus by my recent success with Lime, Cilantro & Edamame Spread, one of the tastiest things I’ve made all year. If edamame beans worked for pesto, I thought, why not asparagus?
Asparagus Pistachio Pesto was a resounding success. Lemon balanced the sweetness of asparagus, pistachios enhanced its nutty flavor, parmesan added richness, and garlic and mint downplayed asparagus’s grassiness without overpowering its spring green freshness. Even 2-year-old Maggie was a fan!
This is my entry for Weekend Herb Blogging, hosted this week Marija from Palachinka.