Saturday, September 12, 2009


Pasta with pesto (recipe in the comments from November 24, 2007)
Grilled peppers

Hot tea
Oatmeal raisin cookies
Pesto is one of the few foods that we normally eat REALLY often. When our basil is coming in during the summer, it is not uncommon for us to have pesto once a week. I know, how un-TenDinners! The fact is that we love pesto and when you grow enormous amounts of basil, why not. The sad truth is this is the first time we've made it this year. It's been cold and wet this summer and our normally lush basil has been struggling along. Only the recent heat and sun has made it take off enough that we could safely harvest a cup - usually not a problem. I expect we'll have pesto again this year, but probably only once and I doubt we'll be freezing any, when we normally freeze 3 or 4 batches for winter consumption. We'll have to hope for next year!

Prep Notes
Difficulty: Easy
Chopping: Peeling garlic, grating Parmesan
Time: 25 minutes
Make ahead: This pesto saves wonderfully. Just toss it with fresh pasta.

"I wish we *could* eat this weekly this year!"

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