Pesto

Pesto is insanely versatile, so I always make a double batch, and at Huckleberry we make it by the boatload. It will elevate almost every savory recipe in this book. I love putting it on the Poached Eggs, Pesto, and Snap Peas or serving it as a dipping sauce alongside frittatas, or the Butter and Herb Potatoes. It’s also good served with the Braised Brisket and Fingerling Potato Hash.