Nothing prepared me for this. Not the fact that dsd had already made this once, and raved about it convincingly. Not even the fact that she graciously gave me some leftovers, which, when I ate them two days later, were delicious. No, I admit I was unprepared. I admit I thought of olives as lovely but limited — fantastic with the right cheese, or on their own, or even in a loaf, but nothing more, right? …Wrong. This pesto is easy and remarkably creamy and delicious. (Oh, and also, I had it with my first successful loaf of bread; that helps, too.)
Quick mid-week way of using up lots of vegetables and making lots of leftovers. We supplemented CSA eggplant, zucchini, and baby carrots with white mushrooms and onions. We also roasted two home-grown heirloom Russian plum tomatoes. We sautéed the vegetables with some summer savory (also from the CSA), some home-grown rosemary (from Alexey and Rebecca’s wedding), and some oregano. Then we tossed with couscous and served with farmers’ market pasture-raised lamb sausage, olives, and feta cheese, with a squeeze of lemon on top. More pictures after the break.