It began a few weeks ago, that nighttime chill in the air that catches at the back of your throat, lingering against still bare shoulders, torsos clad in tank tops.
The market stalls piled higher and higher encouraging us to stock up for the long months ahead. My garden, still producing, has started to yellow and turn crisp as a result of the longer, colder nights.
In response to the changing seasons, as if a learned behavior turned habit, I purchase bushels of apples and boxes of tomatoes, and I cut back nearly all of my herbs: freezing some, setting others to dry, and pulsing the rest into pesto to be tucked into the freezer for a dark snowy winter day in the months ahead.
Two weekends ago when the overnight temps dropped to just above freezing I collected all my remaining basil and blended it with a healthy scoop of pine nuts.
This present batch takes the remaining parsley and pairs it with the muted green pepitas from the season’s pumpkins for a bright pesto and a hint of lemon perfectly paired to winter root vegetables and spooned over hearty roasts.
As a bonus: the use of seeds allows me to sent it in lunches either as leftover or tossed with pasta or cold, boiled potatoes because it poses no threat to allergies the students might have.
Try this pesto over this roast chicken or toss it with your favorite seasonal vegetables.
|Pepita and Parsley Pesto||
- 3 cups packed fresh parsley
- 1 cup shredded Romano cheese
- 1/2 cup raw pepitas
- 1 tablespoon lemon juice
- 2 garlic cloves, roughly chopped
- 1/2 teaspoon salt
- 1/2 cup extra virgin olive oil
- Place the parsley, Romano cheese, pepitas, lemon juice, garlic cloves, and salt in a food processor. Pulse until the parsley is finely chopped.
- Turn the food processor into the on position and let it run while adding the olive oil. Once the olive oil is incorporated, turn the food processor off.
- Freeze pesto for use later in ice cube trays, or use immediately, tossing with pasta, roasted vegetables like butternut squash or green beans, or use as a rub for roasting chicken or pork.
What are you doing to preserve the harvest season?