Summer seems to have that effect. Between RV trips whisking us away and other summer happenings, it can be tricky to ensure that we keep our Monday nights going. Thankfully, last night we were back in full force, packing in our house with a lot of people and food!
When it came time to decide what we were going to whip up, it was really a no brainer. Our garden has been overflowing with basil lately, so we went with our go-to dish...pesto pasta.
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| The garden. Overflowing with basil *and* weeds. We'll get right on that. |
Everyone seems to have their own version of pesto that they love, and to be honest, ours changes on any given day. There's no real measuring going on, and I even change up the ingredients from time to time. Here's what we did this week.
1. Pick a bunch of basil.
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| About that much. |
2. Clean it up.
3. Toast some pine nuts in a skillet for a couple of minutes. (I probably used 1/4 cup or so of pine nuts).
4. Blend together: basil, pine nuts, salt, pepper, one minced cloves of garlic, and some olive oil (1/2-3/4 cup? I start with a little and add more as needed). I use a hand blender, but a food processor or regular blender will work just as well.
5. Add to cooked pasta.
6. Serve to friends and eat alongside their awesome food.
The pesto pasta went perfectly with chips & green salsa, greens/cheese fritatta, fresh garden salad, potato salad & a yummy peach/rhubarb cobbler for dessert!
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