coraa | (no subject)

Tonight's dinner was pesto, made on the principle I learned from Cook's Illustrated that almost anything can be turned into pesto. This particular pesto was just a little mushrooms and shallots, roasted, quite a bit of garlic, two cups of mixed Farmer's Market greens (mostly parsley, plus some spinach and sorrel), olive oil, toasted walnuts, and a bit of parmesan. On whole-wheat spaghetti. Yum!