GUYS.
It’s June.
It’s really June.
How did we get here so fast? Thanksgiving feels like it was ages ago, and I almost have a six-month-old. I keep looking around wondering how time moved this quickly. It’s like I fell asleep in December and woke up in summer. Wild.
If I had to wake up from my hibernation in 85+ degree weather, I can live with June. There are a few exciting things ahead this month: my mom’s birthday, my cousin’s birthday, my brother’s wedding (!!!) and, of course, fresh garden tomatoes and basil.
Yes, that last one is listed like it’s a major life event — because to me it kind of is.
Also, I planted herbs. You know this because I talked about it forever before actually doing it, and now I won’t stop talking about them. I Snapchat myself watering the plants every morning because I love them. A few years back Bev tried to teach me how to grow herbs and I failed spectacularly, so I’ve been cautious ever since. But these are growing like weeds — in the best way.
Seriously — in just two weeks I’ve got real produce to use.
I went on that herb tangent because of the basil, and because June has me distracted by small joys. I know — I sound boring talking about how fast time is going, but it’s on my mind. I used to think that feeling was something only grown-ups experienced. I remember being seven and telling my mom that Christmas felt like it was just last week; she looked at me like only adults were supposed to feel that way.
Wait — am I grown up now? In many ways, yes. But in other ways I’m still watching Full House while my baby naps beside me, so the label doesn’t mean a whole lot.
Because I now get excited about things like basil and ripe tomatoes instead of fireworks and pool parties, I made a salad that I can’t stop eating.
It’s quick and feels like summer: tomatoes, strawberries and fresh mozzarella. On their own it can appear almost too simple, but add pistachio pesto and the whole thing transforms.
We eat some form of caprese all summer. It’s one of the few simple salads that can stand alone as a meal — few ingredients, big flavor, satisfying and light. Sometimes I eat an entire ball of fresh mozzarella and don’t regret it. It’s that perfect combination of tastes and textures that just screams summer. Add grilled corn and it becomes a feast.
Also, a little trick: my partner says he doesn’t really care for pistachios, so I told him I made a strawberry caprese with pesto and conveniently left out what kind of pesto it was. He ate it. He loved it. I consider that a win.
Strawberry Caprese with Pistachio Pesto
2
to 4
30 minutes
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Ingredients
- 12 ounces cherry tomatoes, halved
- 12 ounces strawberries, hulled and halved
- 8 ounces fresh ciliegine mozzarella balls
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- a handful of fresh basil leaves
pistachio pesto
- 1 cup shelled pistachios
- 3/4 cup loosely packed fresh basil leaves, torn
- 1/4 cup fresh mint leaves
- 1 garlic clove
- 1/3 cup finely grated pecorino romano cheese
- 1/3 to 1/2 cup extra virgin olive oil
- 1/4 teaspoon salt
Instructions
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In a large bowl, combine the mozzarella, strawberries and tomatoes. Season with salt and pepper and toss well. Add the basil leaves. Spoon in a few tablespoons of pistachio pesto and gently toss with a spatula until evenly coated. Serve immediately.
pistachio pesto
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Place the pistachios, basil, mint, garlic and cheese in a food processor. Pulse until the nuts are coarsely chopped. With the processor running, stream in 1/3 cup of olive oil, adding more if you want a looser pesto. Season with salt and pulse once more. This recipe makes a bit more pesto than needed; store extra in an airtight container in the refrigerator for up to a week.
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