14 June 2010

yum!

ok, so:


1. school is out
2. summer is here -- and boy is it HOT!
3. we went to oklahoma, it's 10 hours and i drove it solo with the boys (more about that later)
4. i met some girlfriends in Arlington, TX to scrapbook for the weekend -- it was grand!


but...


my basil has gone crazy!  i've harvest a ton and the more you harvest, the more it grows and i love it.  anyhow, today (drum roll please) i made Mario Batali's  Basil Pesto and it's AMAZING!! i will never buy pesto again, ever.  ok,  i might be forced to in the winter, but HOLY GOODNESS, this was sooooooo yummy.






my 2 cents:  

~ i didn't have the pecorino romano and i didn't have a substitution -- it was fine

~ my boys said it was a little spicy, so i'm thinking cutting back on the garlic a bit might help that.  but even after the "spicy" comment they ate it.  i had a little push back from Solomon (our baby, he's 6) but I told him it was "Shrek Sauce" and he ate it.

~ it gives you dragon breath.....bad. but around this house anything you have that helps you pester a sibling is a plus.


Basil Pesto
active: 10 min/ total: 10min 
(for real, 10 minutes to pesto heaven)
makes: about 1 cup


3     cloves of garlic
2     cups lightly packed fresh basil leaves
3     tablespoons pine nuts
Generous pinch of Maldon or other flaky sea salt
1/2  cup plus 2 tbsp extra-virgin olive oil
1/4  cup fresly grated parmigiano-reggiano
3     tablespoons grated pecorino romano


with the motor running, drop the garlic into a food processor to chop it.  add the basil, pine nuts and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped.  with the motor running, drizzle in the oil.  transfer to a small bowl and stir in the cheeses.


refrigerate extra pesto in a tightly sealed jar - top with a thin layer of olive oil. the pesto will keep for several weeks.







1 comment:

Jenny said...

I don't know how you made that drive by yourself!!! That pesto looks so good! YUM!