Anyone remember the early days of blogging? You know, back when we all had Blogger/Blogspot addresses (no self-hosting), simply talked about food and got to know each other–the days when none of us made money off it and everything was simple?
I miss those days.
(Not that I make money off this site. But…it has led to other opportunities with writing and photography that would have never come about any other way.)
See, this site is self-hosted. And I don’t understand a thing about it. Which is why it’s been going down periodically (and for quite awhile yesterday). I have a friend who *does* know about all this jazz, so she’s been working hard at finding my stupid errors and making them right–I don’t know where I’d be without her. But, dang, why does this all have to be so complicated? Technology, I kinda sorta hate you a lot these days.
Things that aren’t technological: pasta, asparagus, pesto.
Thank god for that, right?
And what to do with a sorrel plant grown out of control? Chop it all down and whirl it into some pesto.
This isn’t quite a recipe–more a list of what you need and then you mix and match to make it work. Look at any pesto recipe for an idea of how much of what to mix in–this one is pretty standard & accurate. (Or you could check out my myriad of recipes–Basil Pecan Pesto, Brazil Nut Pesto, Garlic Scape Pesto, Lemon Caper Pesto, or Sundried Tomato and Basil Almond Pesto). (I have a thing for pesto, it appears…)
Whatever nut or oil you use, though, this pesto is bright, lemony, and the epitome of spring. Perfect when tossed with orzo and some sautéed asparagus and brussels sprouts. And if you’re breaking down an entire giant patch like me, then you’ll end up with more than enough to last you into winter–win-win all around
- Olive Oil
- Garlic cloves
- Lemon Juice (just a tad to brighten the pesto)