Ideas needed: What to do with one HUGE cucumber, one small one, a tini-tiny tomato, yellow bell pepper, and a little red one...not sure the heat of this one....any suggestions?
We've been living the high life, fresh squash, zuchinni, green beans and corn (none of which are came from my garden by the way) with AMAZING pesto, which DID come from my garden....wow, can't get enough basil...
Jack keeps stealing our done tomato's, this is him with one, doing his latest wave thing (more like a salute) He cracks us up
Oh, and he loves corn on the cob almost as much as we do...almost...
School starts Monday, we're a little bummed summer is already over and not quite ready for school, but John's just got 2 semesters left, i think (i hope) we can handle it! We can't wait for him to be done! Here's the pesto recipe we've been using, its from Our Best Bites
2 1/2 - 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese (use grated)3 garlic cloves, minced
1/3 C pinenuts, toasted (I used walnuts, they worked just fine)
1/2-3/4C extra virgin olive oil
kosher salt
a few cracks pepper
Place everything but olive oil in a food processor. (For the salt, start with 1/4 t and add the rest at the end. The final amount really depends on the saltiness of your cheese, so give it a taste first.) Give it a few pulses until things are chopped up.
Slowly pour in olive oil while processor is running* until you reach the consistency you want.
2 comments:
okay that looks so gooood.... &I am a big pesto lover :) I will have to try this!
wish I'd realized basil was such a major ingredient in pesto. I've been growing basil in my kitchen and giving it away because I couldn't use it fast enough.
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