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.
Through My Glasses, Dorkily
13 years ago
4 comments:
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.
sounds nummers.
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!
I love pesto, but there's something especially wonderful about fresh pesto already in March.
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