Here’s an easy flavor-packed winter pesto — perfect when basil is out of season. It’s totally versatile, too. You could slather it on crisp toasts for a quick crostini. Or stuff chicken breasts with it. Or simply toss with hot pasta and serve with additional grated Parmesan. For that matter, you could mix in a dollop or two to white or brown rice for a quick side dish. It would also work as a dressing, thinned with additional olive oil, for an arugula salad. Or drizzle over steamed asparagus spears… As I say, it’s versatile!

Personally, I tossed together a few of the above items — lightly dressed arugula leaves (plus some spinach and radicchio), poached and sliced chicken breast, and a big spoonful of the pesto on top. Paired it with an Alto Adige Pinot Bianco.

Recipe: Walnut Rosemary Pesto
Makes about 1 cup

3/4 cup fresh, whole, shelled walnuts
1/2 cup freshly grated Parmesan
1 1/2 Tablespoons chopped fresh rosemary
2 Tablespoons extra virgin olive oil
Zest of one-half lemon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place all ingredients in the bowl of a food processor and pulse just until a paste forms, leaving nuts somewhat coarsely chopped. If you want it thinner, add a bit more olive oil. Use immediately, or transfer to a container and top with a slight film of olive oil to store in the fridge for up to a week. (If using after refrigeration, let soften at room temperature for a while before using.)