Seattle can mostly be divided into two seasons—sunny and rainy. We get some traditional spring and fall days, but most of the year it is either bright, abundant sunshine, or a never ending stream of grey drizzle. This year our sunny season seems to be stretching further into the fall than normal. The temps are reaching the 70s during the daytime and it is just beautiful. So while I am anxiously awaiting being able to pull out my sweaters and boots, I am also relishing the warmth, and cooking up some summery dinners.
Tonight’s dinner is a spin on my mom’s classic pesto. Pesto was a summertime staple when I was growing up—it seems like my mom made it once a week! I’ve made lots of pestos of my own, but I always doctored them up with spinach and peas, artichokes, and macadamia nuts and garlic scapes. I love them all, but I missed my mom’s. This summer I went back to basics and replicated her recipe.
Of course, with Jonathan’s allergies pine nuts are a no go. So I use protein rich hemp seeds and they work perfectly! A clove of fresh garlic and a hefty pinch of salt give this just the right kick, and the olive oil gives it a nice richness so you’ll never miss the parmesan. And with just 4 ingredients, salt & pepper, and pasta, it couldn’t be easier!
Give this a try while the weather is still warm and sunny! I love to see what you make, so take a picture, follow me on Instagram, and tag your picture with #frieddandelions!