Saturday, November 24, 2007


Pasta with pesto (frozen from last summer, pesto recipe in the comments)
Sauteed peppers

Kit kats (J)
Cocoa almonds (M)
M and I currently have a pretty empty freezer. We often have two or three dinners frozen from recipes that make lots of food. Not so right now. However, we knew that we'd want something defrost-and-heat-easy for the first evening after all our guests had left. Thus, pesto. Through late spring and summer, we have a pretty extensive herb garden and had a bumper basil and Italian parsley crop this year, meaning we ate a lot of pesto. By the end of the summer we regularly made double or triple recipes and froze the extra to perk up dreary winter meals. Well, here's pesto meal number one. It was a flashback to glorious summer and the ease of prep was amazingly refreshing. My stepmom left the mini Kit Kats, and you know you just can't let those things sit around :)

Prep Notes
Difficulty: Super easy (It's "easy" when you make the pesto fresh)
Chopping: None
Time: 20 minutes
Make ahead: Apparently.

J: "Summer's glory when I can see the remnants of our first snow."
M: "Summer in a bowl."

1 comment:

J said...

Pesto – M & J (Inspired by New York Times International Cookbook)
Makes 1 cup, enough for 1 lb of pasta

I lb. chunky pasta (we like some sort of spiral so the pesto catches in the grooves)

5 cloves garlic, peeled
⅓ cup or 2 oz. pine nuts
1 cup tightly packed basil leaves
¼ cup parsley
½ cup Parmesan cheese (good quality Parmesan really makes a difference)
¼ t salt
¼ cup olive oil (not extra virgin)
1 - 2 cooking spoons of pasta water

Cook pasta.

Chop garlic in food processor. Add pine nuts and chop. Add basil, parsley, cheese and salt. Blend. Drizzle oil through feed tube until smooth. Add pasta water. Blend again and taste for basil, salt, and consistency. Toss with hot pasta.