This summer is the first time we've grown herbs and vegetables in our garden. I'm generally all about pretty flowers and that's it. We have cilantro, rosemary, basil, San Marzano tomatoes, fajita peppers. I feel that's pretty ambitious considering we don't cook so much and have no idea how we'll be able to use all of it.
Jen came over today and taught me how to make pesto. I had no idea how easy it would be to make something so very tasty and "gourmet-ish"? Cate even got into the action and trimmed basil, supervised the browning of the pine nuts, and pulsing the Cuisinart. We used the tiniest Cuisinart ever made, but it worked out just fine.
While we were prepping the ingredients, Jolene called, so we invited her to join us for dinner. Kyle grilled shrimp and chicken that topped our pesto and noodles. We also had more caprese salad and fresh veggies with dip. And beer bread. I know, it doesn't go with anything else, but I just felt like making it. To finish it off, we had a kid favorite--s'mores for dessert. Mmmm.
Pesto Recipe
Cate watching Jen brown the pine nuts
"Jen Squared" cooking in the kitchen
Cate pulsing the Cuisinart with one hand, covering ear with the other hand
Jen whisking the mixture
Can Max's face be any messier?
3 comments:
Hmm, pesto should be the next thing we try with Elizabeth. Looking at the recipe, it's a natural!
yep. light on the olive oil at first. then add as needed when you use it in your final presentation.
you can also freeze the mixture that you have before you add the oil. it saves for the winter when you can thaw it out and have fresh pesto long after the last basil of the year is merely a memory!
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