Tuesday, March 04, 2008


The basil, parsley, and mint in our aerogarden^ were growing tall. I cut them back and put 2 cups worth of the freshly cut leaves into the food processor with 4 cloves of garlic, a 1/2 cup of good parmesan cheese, and a heap of pinnoli nuts. I set phasers to stun and started drizzling in a 1/2 cup of olive oil. Then, drunk on the heady odors of basil and garlic, I poured it into a covered container to chill in the 'fridge overnight.

Tonight we had it on rotelle.

It was ambrosia.

*Recipe from The New Basics Cookbook, page 12.
^ Christmas present from my sister-in-law.


ccw said...

I have been on a pesto kick. I have a version for grilled veggie paninis. I have also been making a pesto vinaigrette for this wonderful salad.

kathy a. said...

sounds nummers.

KLee said...

Mmmm! Sounds delicious! We're having rotelle tonight ourselves! I'm trying to decide whether I want to do the garlic butter croutons and almonds for topping, or go for just plain tomato sauce with lots of oregano thrown in....

Hm... decisions, decisions!

Scrivener said...

I love pesto, but there's something especially wonderful about fresh pesto already in March.