We've been eating outdoors the past few nights since the weather has been glorious, the lighting has been breathtaking and the insects have been cooperating. (Plus it helps to have a new table from Ikea to enliven our rather dingy back deck.) I'm sure as summer arrives all of that might change, but for now, we're trying to take advantage of it.
I had some arugula on hand and made a simple salad: arugula topped with cannellini beans and cucumbers.
What made the salad so tasty was the dressing. Imagine pesto but without the cheese or nuts, drizzled atop the greens. Of course, adding in the cheese and nuts certainly would have been okay...I guess we could have tolerated those additions (smile).
I'm thinking this pesto dressing would be nice on potatoes or veggies too. I adapted the recipe from The Wholesome Kitchen.
Pesto Dressing
big handful of flat leaf parsley, big stems removed
big handful of fresh basil leaves
5 Tbsp evoo
3 Tbsp red wine vinegar
3 garlic cloves
1 tsp dried dill
1 pinch of red pepper flakes
fresh ground black pepper
Place all in a food processor and process until well combined.
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