Cilantro, Basil & Mint Pesto
It finally got us. Not quite the flu, but some version of it and the whole family is sneezing, coughing and generally miserable. Today was a Campbell’s Soup and Saltine cracker kind of day.
If I was feeling a bit better and my taste buds were actually working, I might whip up some Asian Pesto made with cilantro, basil and mint. Seems like all those aromatic herbs would clean the nasal passage right out and bring a jolt of summer to anyone who is suffering from the winter doldrums right now.
I made it a few times earlier this month; it’s really delicious over rice or noodles, fish or chicken. There’s some room for improvisation – I used regular basil (instead of Thai) and toasted slivered almonds instead of peanuts, safflower oil instead of peanut oil and no chile sauce. But don’t try to blend everything together all at once in the food processor instead of mixing it the way Ms. Henrickson suggests or the texture will be all wrong.
I read that the editor of Culinate has a college-aged daughter who asks her to make this pesto whenever she comes home to visit. The thought of O coming home from college one day and asking me to cook her favorite meal makes me smile with anticipation. What will it be? Right now I’d say Raspberry Jam, which she has regularly been turning into a meal by eating it directly out of the jar. Which might explain why all three of us currently have the exact same cold.
Be well, my friends. When I am too, we’ll chat again.