Wow, it’s been almost two months since I’ve posted. It’s been a busy summer! But it’s the great comments to this blog that made me realize I need to get back to it. Like Mr. Cialis, who had some nice things to say, as well as offering a helpful link to great deals on cheap generic prescription drugs that I’m sure would be hard to find anywhere else on the internet. And who could forget iqquagnsufpk, who memorably said and I quote, “TSw4mS xwpxpjepzcux”. Not quite sure what he or she was getting at, but I’m sure it was well-intentioned and profound. Makes me almost want to turn commenting back on.
Anyway, it’s late July, and if you’re growing tomatoes and basil in the midwest like me, that means big beautiful basil bushes but probably just a couple ripe tomatoes so far. Especially with the late start we got this spring, with all the cold and the rain. So it’s a perfect time to make pesto. And with the hot humid 90+ weather we’ve had for like the entire month of July, who wants to cook. The only thing you need to heat up for this is water to boil the pasta.
Pesto is really good– for us it’s a real taste of summer. It works great by itself as a vegetarian meal, or you can thaw some pre-cooked cocktail-style shrimp and throw it in. Or serve it as a side dish with some barbecued chicken.
Usually you use pine nuts in pesto, but I had a big bag of shelled pistachios hanging around, and I knew from past experience pistachios work great in pesto. But traditional pine nuts are good too.
- 2 Cups basil leaves
- 1/4-1/2 Cup shredded parmesan cheese
- 2-3 cloves garlic
- 1-2 tomatoes
- 2-3 Tbs. Olive oil
- 1 Tsp. Salt
- 1/4 Cup pistachios (or pine nuts)
- Coarse-ground pepper to taste
- Food processor
Wash basil leaves and separate the leaves that are in good condition from the stems and the damaged leaves. Chop the garlic coarsely and add all ingredients except tomato to the food processor. Set processor to chop, and chop the pesto ingredients in short pulses, stopping frequently to take a spatula to fold the unchopped stuff along the outside toward the bottom to get everything evenly chopped. Don’t overprocess it– Pesto should be coarsely chopped.
Mix the pesto into the boiled pasta of your choice. I usually use thin spaghetti or angel hair pasta. Chop up tomato and add it to the mix. Enjoy.