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Winter pestos


I am still grieving for the basil of summer and the amazing pestos it made. Carrying pesto into the winter is greatly to be desired, not least because pesto is the best vehicle I know for delivering intense quantities of medicinal garlic. Kale, and, or, parsley are the usual winter substitutes. I can’t get excited about that, though I need to try it. This pesto is made from sun-dried tomatoes, plus the usual pesto ingredients — walnuts, parmesan, garlic and olive oil.

To be honest, it’s a little cloying. But that may be a good thing, because it reduces the temptation to eat too much.

It occurs to me that a bit of red miso substituted for part of the salt would be a good lick. I’ll try that next time.

Salad of clover sprouts and grated carrot

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