Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
An herbaceous, zippy pesto to serve with crudités (like this one) or whatever else inspires you. There’s really no way to avoid bruising the mint when blitzing it to a paste in a blender, so don’t be alarmed when this pesto turns a forest-green color. Any leftover pesto will happily transform deeply roasted root vegetables into something worthy of center stage. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.