While I planted basil this summer, I didn’t use very much of it. It bolted before I knew what I wanted to do with it. My Pesto Perpetuo basil, a non-bolting basil, from two years ago was a basil warehouse. I had access to basil year-round as it survived the trip back into the house during winter. However, it died when I put it back outside this year. I suppose annuals have to die at some point. Given my lack of basil this summer, I feel that it is worth scoping it out next year.
Of course, it makes sense that once the summer is mere a distant memory, the days are cold and the rides back home in the night even colder, all I want is pesto. One of my proliferative herbs this summer was sage (if only the thyme and rosemary could have taken some advice). It may be synonymous with Thanksgiving stuffing, but one can definitely look beyond that.
You actually don’t need cups of sage to make this pesto. Instead sage is buffered with mild baby spinach to create a garlicky spread. Instead of pine nuts, I used toasted hazelnuts and hazelnut oil to flavour this winter pesto. The nutritional yeast adds the traditional cheesy taste but feel free to omit it. I chose to serve it with hazelnut-roasted delicata squash rings. Served on more greens, you have a very flavourful salad. Add white beans to make this a main meal. I didn’t use too much oil so my pesto was more thick than oily. Loaded with flavour. Later in the week, I liked it smeared inside a green wrap (with a nod to my simple hazelnut-roasted squash, avocado and cucumber wrap).
Do you like pesto in the winter?
Back then, I spotted this tantalizing soupy stew from Denis Cotter with squash, chickpeas and fennel and I knew I wanted to try it. I bookmarked it last year, and now that I have an abundance of squash and these vegetables are back in season, it was time to make it!
Whenever you make a Cotter recipe, be prepared to dirty a bunch of pots and pans. I stream-lined the process slightly by omitting the croutons, but still oven-roasted my squash for the soup. I have become smitten with eating squashes I don’t have to peel (kabocha and delicata) but roasting makes peeling squash a heck of a lot easier. I have my tricks for tackling butternut squash, though. I pierce the squash a few times with a fork, then microwave it for 5 minutes before peeling it. I also usually peel the tubular and bulbous parts separately.
This soup did not disappoint. Chickpeas and squash go so well together. Savoury cumin and fennel seeds augment the mellow fennel, leek and shallots. Ginger and chile flakes add a nice zip and lemon juice balances it all. A hearty meal in a bowl, perfect for warming up with this colder weather. A new favourite, for sure.