Tag Archives: cooking

Pesto!

In a fit of MUST-HAVE-IT-NOW I made pesto Thursday night to go on our pizza. I’ve never made pesto before, despite planting several basil plants every year, while saying, “I’m going to make and freeze pesto with these!” HAHAHAHA. It’s okay though, because I really like the way they leave the dog smelling after she wanders through the garden foraging for tomatoes.

Anyway. Pesto is surprisingly easy to make. I’d heard this before, but wasn’t convinced because all the recipes required a food processor, and until I got married, I’d never owned a food processor. For realz.

Thursday night I asked the internet for recipes for pesto and picked the one with pictures. Then I ignored most of what it said because I have trouble measuring when I cook. I’m more a “pinch of this, dash of that” type cook. (Which is why I don’t bake. ‘Cuz you can get by with that attitude for a casserole, but not a cake.) And, I forget to put all the ingredients in ALL THE TIME. This pesto, for instance, called for lemon juice, which I’m JUST NOW remembering.

Essentially, I threw a pile of this:

In with a bunch of this:

Added some toasted walnuts (I didn’t have pine nuts), and some olive oil (which I sadly ran out of, so augmented with canola oil – I’m sure this is heresy, but it was all I had) to produce this:

I don’t recommend that you use my recipe because I’m pretty sure I STILL smell like garlic, but here it is if you’re feeling daring:

About 3 cups packed basil leaves. (Wash it first. And maybe blot it dry with a towel, or salad spinner.)

Probably about 2 tbsp. chopped garlic. (I used all those cloves you see. Maybe 6?)

Half a cup toasted walnuts. (I toasted them in a skillet over medium heat for 2-3 minutes. I didn’t chop them first, just threw them in the processor.)

And somewhere between 1/4 and 1/2 cup olive oil. (Or in my case some olive oil, some canola oil.)

Put the garlic, nuts, and oil in the food processor and chop. Once it’s mostly blended add the basil a bit at a time until blended. Then puree for 30 seconds or so. (Maybe longer – the baby wasn’t pleased with the noise while he was trying to eat, so I stopped when the yelling got loud.)

I’m not sure I’d put it on pasta as the garlic is VERY strong, but it worked well on the pizza. Which I’ll tell you more about on Monday.

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Menu Plan Monday

Okay, let’s see what we’re gonna eat!

MondayChicken and Guacamole Tostadas from the August 2010 issue of Cooking Light.

Chicken and Guacamole Tostadas

TuesdayCilantro Shrimp, also from the August 2010 issue of Cooking Light.

Cilantro Shrimp

Wednesday Chicken and Rice Casserole, again from August 2010 Cooking Light. (It’s not supposed to be a million degrees on Wednesday. If it turns out to be a million degrees this will probably get scrapped.)

Chicken and Rice Casserole

Thursday – Pizza. We have a store-bought crust that we’ll top with whatever is in the fridge.

Friday – Eat out night. Woohoo!

SaturdaySweet and Spicy Citrus Tilapia (can you guess where it’s from?) August 2010 Cooking Light.

Sweet and Spicy Citrus Tilapia

I’m think I’ll try to post a review/recap sometime next week. I’ve never tried these recipes, so it’s probably worth it to give them a thumbs up/down and talk about any modifications.

What are you eating this week?

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Filed under Cooking, Menu Plan Monday