There comes a time, in every pantry’s life, when you have to manage your resources. It’s almost shameful to be a cook and let your food spoil. KS, at heart, is a functional, practical, resource-allocating cook. I, on the other hand, have my head in the clouds, dreaming of dinners in the afternoon and compiling a mental check list of food stuffs to pick up en route home. It mostly works out well, as we balance each other out, me with my flights of fancy, and him with a practical approach to our crisper. The Swiss chard, among other vegetables thanks him for it.
But sometimes, I too exhibit practical, creative thoughts when it comes to resource management with our perishables. I look at our ingredients in need of attention et voilà, a dish is born. This time, I think I did quite well – not to pat myself on the back!
From my farmers market trip on Saturday, our fridge still held among other things, half a bunch of dill, some green onions and the spring garlic that I simply cannot get enough of. The spring garlic came with long, exotic looking greens that looked beautiful enough to use as flowers in a large vase, if only I didn’t have plans for them of the kitchen variety. I stared at these ingredients long enough to realize I had half a cup of pine nuts sitting around. And suddenly it all came together – a dill pesto with green onions and spring garlic greens!
Growing up, I used to joke that if my mother could make cupcakes out of dill, she would. Of course, that which we mock when we’re young comes to afflict us when we grow up. Surely enough, I am as much of a dill fanatic, if not more so, than my mother, and I bet she’s having the last laugh now. The pesto, a summery twist on a classic, came out beautifully, with a delicate summer flavor and a pungent garlic bite that gave the perfect dressing for our bow-tie pasta, which, I am ashamed to admit; we bought, and did not make. And I am certain that as I ate my bow-ties by the spoonfuls, I heard the pasta machine whimper in the pantry.