Strawberries and basil is such a summery and satisfying combination of flavors. If you can, try and find local strawberries to buy. The ones found in the grocery stores are bred to be able to travel and aren’t as tender or flavorful as what you can find at your local stand. If you do find yourself in front of the strawberry section at your grocery store, look for berries that are red, rather than white, at the top. These will be more likely to have been picked when close to ripe.
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Chickpea Arugula Frisée Salad with Pesto
The pesto dressing in this salad provides a vibrant backdrop for the greens and goodies. It’s also a great way to use up any extra pesto on hand. I used some leftover Arugula-Parsley Pesto that I had, but any one you have will be good here.
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How to Toast Nuts
Toasted nuts add an incredible amount of flavor. I very rarely use raw nuts for anything. Whether it’s going in a salad, cookie, or pesto, your end product will taste much better if the nuts are toasted. Since I normally roast vegetables at 425°F, I’ve calibrated my times for toasting nuts to be at that temperature. That way, I can throw them in with whatever is already in the oven. You can definitely toast nuts at a lower temperature, it will just take a little longer.