We’re entering the green days, when all the work of the rain and sun come to fruition. Which you know, sounds great, but in reality means being perpetually behind on weeding the garden. This week’s recipe is the essence of green without the work, soft slices of avocado drizzled with a little lemon and a lot of (homemade) pistachio oil. I decided to make my own pistachio oil, using this recipe, in part because I was feeling crafty and in part because I didn’t want to buy a whole bottle of the stuff. The combination of pistachio, lemon, and avocado made a nice appetizer tonight. The rest of the 1/4 recipe I made of the pistachio oil is destined for tomorrow night’s vinaigrette. I have no regrets having made my own oil, but I might invest in a bottle of the proper stuff, after all. It is the season of fresh (food) greens and there will be a lot of vinaigrettes (and perhaps a pistachio avocado or two) this summer.
Now, if you’ll excuse me, I’m going to spend the weekend ridding my garden of the improper green stuff to make room for sunflowers, dahlias, and cosmos. There will even be a little bean-planting in the vegetable garden, if the rain holds off.
You can find many other blogged descriptions of this week’s FFWD recipe here: Anne Le Blanc´s Pistachio Avocado