Turkey Creek Lavender

Turkey Creek Lavender

Thursday, May 27, 2010

What's For Dinner? Fresh Basil Pesto with Angel Hair Pasta!

Well, it's almost dinnertime. It's 90 degrees out. Too hot to cook, and my guys have gone fishing this evening. That sort of leaves me at loose ends for dinner, but hey, a girls still got to eat! As I was watering the herbs I saw that my basil has sort of exploded with the onset of the warm weather, so it's time for one of my very favorite things, Basil Pesto! Perfect timing since none of my guys like it. And, I picked up a handful of some multi-colored new potatoes the other day at the farmer's market. (No comments about the carbs please!)
This recipe couldn't be easier. You make it in the food processor. You might be able to do it in a blender if you don't have a food processor. I cut the recipe in half for just little ol' me and still had alot left over for tomorrow.

Fresh Basil Pesto
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano Cheese (I used the kind in the can)
1/2 cup extra virgin olive oil
1/3 c pine nuts or walnuts (I like walnuts)
3 medium garlic cloves, minced (I just give them a rough chop)
Salt and pepper to taste

In a food processor combine basil with the nuts, pulse a few times. (If you're using walnuts, pulse a few times before adding basil.) Add garlic, pulse a few more times.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides with a spatula. Add the grated cheese and pulse until blended. Add a little salt and pepper to taste.
This makes 1 cup and is excellent tossed with pasta, in a pasta salad, on toasted baguette slices, as a sandwich spread, on grilled fish, chicken, steak, and one of my favorites, as a base on a homemade white pizza. Yummmm! This can be used at room temperature, warmed, or cold. I tossed mine with angel hair pasta.
And I roasted those fresh, cute little new potatoes in olive oil and, you guessed it, herbs de provence. What else?!
I'm especially intrigued with these dark purple ones and what kind of lavender things I can do to them! So pretty. Wonder if they'd make a good potato salad...
Have a wonderful evening.
Cathy

2 comments:

jems1987 said...

Thanks for the walnut idea, I wanted to try pesto but the pine nuts were $25 a bag. I might try it on zucchini ribbons.

CL Field said...

Zucchini ribbons! What a great idea! Let me know how it is, and email a pic so we can all see.

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