Basil Pesto Pasta
Most people would agree that buying a tomato in the dead of winter isn't usually a good idea. Not only for seasonal eating reasons, but also for taste: it is simply not going to taste as good in the month of January. But sometimes you just long for something fresh, bright, and green. That's where this popular recipe from Jamie Oliver comes in, which relies on fresh basil. The recipe is a nod to pesto but without pine nuts to thicken it. The recipe takes a cue from pasta carbonara, mixing an egg yolk into the base of basil puree and Parmesan cheese to give it a silky texture. Once it mixes in with a little pasta water, it becomes the creamiest pesto. A squeeze of lemon rounds out the acidity and the result is a super quick, satisfying pasta dish that is a bit out of the norm but something you'd want to try over and over.