This hardly merits a post, but it’s one of those quintessential summer dishes that one feels obliged to document because it feels somehow like blogatorial malpractice to let summer pass without a post about pesto and tomatoes. Hell, maybe someone in Australia or Antarctica or Northern Canadia needs a provocative hot-weather pornocopia shot to get themselves off. I live to serve, after all.
So, herewith, pesto made from basil, walnuts, olive oil, and sherry vinegar (to pick up on the walnutty goodness) and tossed into whole wheat spaghetti and Sungold tomatoes (with a couple of Glaciers thrown in too; I bought the starts because they claimed to be very early-ripening, and indeed they are). We added crunchy salt at the table, since it makes both pesto and tomato flavos pop with hedonistic abandon. Most interesting in many ways was our salad, which I had made in the morning: chiffonaded kale marinated in more of that cream whey and salt until it got all soft and flavory. Part pickle, part salad, part coleslaw with ranch dressing, it was an instant favorite.