Strawberries are a most precious product, and wasting even just a bit of one them seems wrong. If you have some fruit still clinging to the stems, you can use them to create a tasty infused water, but the little green leaves have another application: Pesto. Photo by Dave Briggs.
This shouldn’t be that surprising, as almost any green thing can be made into pesto, just start with the ratio 1:2:2:8 (one part nuts, two parts oil, two parts grating cheese, eight parts leaves or herbs), and add garlic, lemon and salt and pepper to taste. You could make strawberry top pesto with the above ratio, or you could get super fancy and use Chef Clark Barlowe’s (Executive Chef and Owner of Heirloom Restaurant) recipe, which is linked below. Either way, you’ll have a surprisingly tasty pesto perfect for topping pasta, bread and all of the other foods pesto is good on.