A busy-season dinner: linguine with a pesto made from whatever bits and bobs were hanging out in the fridge and pantry, topped with a generous dusting of well-crisped paprika breadcrumbs.
Oh, and pecorino romano too. Don’t forget the pecorino.
What’s in the kitchen-sink pesto? I like kitchen-sink anything.
Wileenie: Oh, geez. Impossible to say exactly! It was a combination of all the herbs that were going South in the fridge, so probably parsley, cilantro, and maybe basil. I think there were pumpkin seeds and walnuts, and definitely the last bits of a jar of super-vinegary mint sauce. Olive oil, certainly, and salt & pepper, but no cheese. Maybe garlic and lemon juice? It was everything that could go in a pesto without any effort other than the merest of chopping. It was more an Italian-style salsa verde rather than pesto, if you want to get pedantic (which I usually do). Hope that helps!
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