- Lorenzo Delmonico born (1881)
- 2 garlic cloves, peeled
- 1 cup toasted walnuts
- 1 ½ cups packed flat-leaf parsley
- ½ cup extra-virgin olive oil, plus more as needed
- 2 tablespoons lemon juice
- Sea salt
- Spring Onion and Quinoa Soup with Roasted Asparagus
- Grilled Ramps and Spring Vegetables Over Lemon Parsley Quinoa
- Crunchy Quinoa and Cabbage Salad
- Tuscan Bean Soup
- Teff Peanut Butter Chocolate Chip Cookies
- Crispy Chickpeas and Kale Chips
- Apple Tart
- French Lentils with Roasted Roots, Caramelized Onions, and Thyme Recipe
- Chickpea, Avocado, and Pea Shoot Salad with Orange Dill Dressing Recipe
Few things taste like summer more than a freshly made pesto. All fall long, I harvest my herbs and make pesto — hopefully enough to freeze and last through winter. Each pesto lends its unique flavor to enhance your recipes, whether you are tossing it with grilled vegetables, serving as a dip or spread, adding a dollop to soup, or using it as the base for a marinade or aioli.
Adapted from “Clean Start” by Terry Walters.
With food processor running, drop in garlic and process until minced. Turn off processor, scrape down the sides and add walnuts, parsley, olive oil, and lemon juice. Process to mince all ingredients together. Season to taste with salt and thin with olive oil to achieve desired consistency. Refrigerate or freeze in airtight container until ready to use.