Pesto in Pictures

BASIL!!!

Taking off the leaves.

Adding the Parmesan.

Finishing touches.

Holy cow that's violent!

Oooh... the power.

The less than attractive but oh-so-tasty final result.

Quinn approved!

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Savory Success

Today I made lots of yummy treats that didn't scorched or turn out in any way icky.

• Apple Butter Muffins (Didn't puff up, and added lots of chopped apples, but still yummy.)
• Basil Pesto (I took photos of my adorable sons helping me out, but since I can't find the cable, you'll just have to wait.;))
• Tomato Sauce (tomatoes, olive oil, sugar, salt, oregano, and don't forget to add a potato to a) take out the acid, b) sweeten up the sauce, and c) help it thicken better.)

Then I dropped off the boys at their Grandma's, went out to eat, and wasted the rested of the night painting my nails and watching Clash of the Titans.  Another pot of sauce is on the stove, so off I go to do my toes.  Maybe by tomorrow I'll find my cable or card reader and wow you with the adorableness that is Torin and Quinn;)

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Yummy Treat Tuesday: Basil Pesto

This version of Yummy Treat Tuesday is brought to you without helpful photos, other than this pretty shot of my Red Osmin Basi.  Sadly, I haven't been able to find an affordable source of pine nuts since last year, so I haven't made any yet in 2010!

• 2 cups basi (leaves, no stems)
• 2 cloves of garlic
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1 cup Parmesan cheese

Toast the pine nuts: drizzle a frying pan with a bit of oil, toss in the nuts, and shake them around in the pan until they’re brown. Dump into a bowl to cool.

Put basil, garlic, oil, and cooled nuts in your food processor, and let your chopping blade do it’s magic. Go for coarse, not liquidy.

Add oil and pulse until everything is well mixed.

If using immediately, pour the green good stuff (or purple if you've used purple basil) into a bowl and mix in the cheese.  Have a smackeral or two to make sure you don't prefer salt or pepper be added to the mix.

If freezing, hold off on adding the cheese until you're ready to use.

What is this good for?  My favorite use for basil pesto is a replacement for pizza sauce, with feta, kalamata olives, and artichoke toppings!  I also like it tossed with pasta, or thinned with olive oil and drizzled on bread, veggies, or as a spread on pita sandwiches. Mmmmmmm.....

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