I have a ton of basil in my garden and that makes me very, very happy. It smells and tastes AMAZING. I also have tons of different types of tomatoes coming up. I get kind of flustered and feel like I need to use all of my garden produce really quickly, all at once, so I decided to make something with both basil and tomatoes. I've never made my own pesto, so I decided to give it a try. I used Pioneer Woman's recipe, except I didn't have access to [expensive] pine nuts, so I used walnuts instead. Here is the recipe I used:
Pesto
§ 3/4 cups Fresh Basil Leaves
§ 1/2 cup Grated Parmesan Cheese
§ 3 Tablespoons Walnuts
§ 2 cloves Garlic, Peeled
§ Salt And Pepper, to taste
§ 1/3 cup Extra Virgin Olive Oil
Add basil leaves, 1/2 cup Parmesan, walnuts, and salt and pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.
After making the pesto I added it to 1 pound of cooked wheat penne pasta, with about 2-3 ounces of goat cheese and a couple handfuls of fresh-from-the-garden cherry tomatoes. I mixed it all together with a little splash of milk. It was SERIOUSLY SO GOOD!!! I loved it. Will definitely make it again soon.
Goat cheese rocks my world.
No comments:
Post a Comment