I’ve come to the conclusion that I have serious self-control issues when I’m at the farmer’s market. I’m surrounded with so much fresh, delicious produce, I tend to get a little euphoric and covet everything I see. Fortunately not only are farmer’s market prices nice & low but I have no car, so there’s only so much I can lug back home in my backpack and 87 reusable shopping bags from assorted stores. However, the lack of restraint thing always ends up making me resemble a human pack mule once I’m done shopping, no matter how little I’ve spent. The last time around was no different, especially because all sorts of wonderful summer veggies are starting to show up all over the place. I left with pounds of fresh produce, including the first baby squashes of the season, carrots, and the most ginormous fava beans I had EVER seen (they were even bigger than the ones I got during my Follow the Chef tour!). A ton of fresh herbs, greens, and, of course, some sweet summer cherries, and I practically sprinted home to start playing with all this yummy goodness.
The inspiration for this definitely came from the three gorgeous bunches of cilantro I was able to score for just $0.99. They were so fragrant and fresh that I immediately wanted to make a nice pesto with it. But when I got home I realized I had neither pine nuts nor almonds, two of the most commonly used nuts in pesto recipes. I was about to turn my cilantro into something else when I remembered I still had a giant bag of pistachios I could use, and voila! A tasty new pesto was born. It’s refreshing and almost a little tangy, and because this version uses no cheese whatsoever, even my vegan friends & readers can enjoy this.