INGREDIENT: Domenico’s Marcona Almond Pesto
HOW I USE IT: fresh pumpkin pasta, tossed with pesto and topped with lemon juice and sea salt; polenta, covered with pesto and a fried egg; roasted salmon alongside a big spoonful of pesto on a bed of quinoa/rice/couscous.
NOTES: This is some of the best pesto I have ever tasted. The LA-based company uses really high quality ingredients, which explains both the $10 price tag and the deliciousness. I buy this stuff from my local farmer’s market but you can order online. And for several weeks each fall, Domenico’s also puts out the fresh pumpkin pasta. Combined with the pesto, it’s near perfection.