The most recent issue of Saveur magazine has a beautiful feature on pesto with photos, recipes, and stories of its humble beginnings in Liguria where Laura Schenone notes that it's "more than a sauce, it's an icon of cultural identity." After finishing the article, I got to thinking about my pesto rut. Now don't get me wrong: I make fantastic pesto. I use lots of garlic, pine nuts, good olive oil, parmesan cheese and a little salt. And of course, lots of fresh basil. But I always rely on this exact formula. It's time to find new pesto inspiration in the garden and farmers market. Because while basil certainly reminds us all of summer and is reliably declicious in pesto and other sauces, there are other herbs and greens that are equally so. It just takes a little discovery.
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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