kale pesto

kale & almond pesto | conifères & feuillus

This time of the year always gets me excited. Yes, there’s my birthday and the wisdom that comes with it but I think it has more to do with the allure of watching the city landscape transform after a long, cold winter. Almost overnight, lawns transform to lush green (except my lawn of course!), dormant buds burst open into gorgeous blossoms and birdsong fills the air.  It’s also the time of the year when we sow seeds and reclaim our urban gardens. Of all the garden space and pots that we have in our backyard, five pots are always set aside solely for basil seeds. And though that promises a healthy supply of basil in the coming months, at the present moment making pesto requires some creativity. Kale, as it turns out, makes a great substitute.kale & almond pesto | conifères & feuillus Continue reading “kale pesto”

recipe from a friend: cherry tomato tart with pesto and ricotta

tomato tart | conifères et feuillus food blog
I’ll give you everything I am, all my broken heartbeats, until I know you’ll understand.
And I will make sure to keep my distance, say I love you when you’re not listening.  -Christina Perri

I was recently reminded of a beautiful friend. It’s strange that I would need to be reminded of him because there was once a time when it was only him.cherry tomato tart with pesto and ricotta | conifères & feuillus
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basil pesto

classic basil pesto recipe; conifères et feuillus

Following the light of the sun, we left the Old World.  -Christopher Columbus

Pesto is a sauce of the Old World. It’s also simplicity at its best. Its name comes from the method used to prepare it: by pounding using a mortar and pestle. Okay, so perhaps the use of a mortar and pestle does not exactly conjure up the notion of simplicity when we can use a blender instead. Which ever method you use, 4 ingredients later, you end up with Italy’s most prized sauce.classic basil pesto | conifères et feuillus
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