I am baaaaack!
Goodness so much has happened over summer and as fall has begun. I had intended to be able to blog more but well you know......... We have two extra little people living with us now days and that just adds to my happy chaos. Oh and makes me bone tired. I am still working out whenever I can and I joined a running group here in town. I have another five k on Saturday.
I have been canning and making stuff like mad so I will attempt to catch up over the next few days with the tutorials and ideas.
A couple of weeks ago we were in the cities which of course means I went to Trader Joes and Dragonstar Market. I love the deals I can get down there. One of my deals was a heap of Thai basil for pesto. I try to by a heap each time we go so I can make it all up and then freeze the pesto for later. I love easy suppers.
My pesto recipe is another one of those things in my head. If you have made pesto before you will know what to look, smell and taste for as you go along. I suppose if you haven't had it before you won't know but then it won't matter. LOL! This is my family's favorite pesto. I make it with out cheese. Dairy really isn't an ally around here and I don't think it makes or breaks pesto. On daring days I will sprinkle fresh parm on top of the pasta or whatever gets the pesto on it. Like pizza, did that Saturday with the pesto.
My pesto: Each batch fills one of these 16 fl oz tubs. I made four last week.
3 bunches of thai basil or regular (I like thai as it is spicier and that is the size of a bunch)
7-8 cloves garlic peeled
1 scant cup pine nuts (even 1/2c will work as these are spendy)
1/2-1 tsp salt (this is taste thing. I say start small and add)
Olive oil (around two cups but again you can judge as you go)
Directions:
Take the leaves off of the basil stems and pack in to food processor (I use my ninja). Add the rest of the ingredients. Pulse until pureed. Can be used right away or stored in the freezer.
I have been canning and making stuff like mad so I will attempt to catch up over the next few days with the tutorials and ideas.
A couple of weeks ago we were in the cities which of course means I went to Trader Joes and Dragonstar Market. I love the deals I can get down there. One of my deals was a heap of Thai basil for pesto. I try to by a heap each time we go so I can make it all up and then freeze the pesto for later. I love easy suppers.
My pesto recipe is another one of those things in my head. If you have made pesto before you will know what to look, smell and taste for as you go along. I suppose if you haven't had it before you won't know but then it won't matter. LOL! This is my family's favorite pesto. I make it with out cheese. Dairy really isn't an ally around here and I don't think it makes or breaks pesto. On daring days I will sprinkle fresh parm on top of the pasta or whatever gets the pesto on it. Like pizza, did that Saturday with the pesto.
My pesto: Each batch fills one of these 16 fl oz tubs. I made four last week.
3 bunches of thai basil or regular (I like thai as it is spicier and that is the size of a bunch)
7-8 cloves garlic peeled
1 scant cup pine nuts (even 1/2c will work as these are spendy)
1/2-1 tsp salt (this is taste thing. I say start small and add)
Olive oil (around two cups but again you can judge as you go)
Directions:
Take the leaves off of the basil stems and pack in to food processor (I use my ninja). Add the rest of the ingredients. Pulse until pureed. Can be used right away or stored in the freezer.
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