This past February, I had the extreme good fortune of accompanying my family (or, really, inviting myself) on a vacation to St. Barthes. February in Seattle is one of the darker months, so this was a most welcome break. Since St. Barthes is an island with limited produce deliveries from the mainland, it was a common occurrence that restaurants or grocery stores would be out of a dish or ingredient "until the next boat comes." There was little urgency about it; people just made do. And one of the ways restaurants made do was to swap ingredients in and out, as was the case with this pesto.
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