Yes, we’re still jetlagged. But when has that stopped us from eating?
Meals are still regularly served at Hadar and Chad’s home, even if they consume their breakfast at 3am, their lunch, well at about 8am, and their dinnner anywhere in between. And since our Chubeza delivery included fresh basil, and we were very hungry, something had to be done immediately.
Fortunately, our food processor was up to the task, and we were able to produce two dangerously unbalanced bowls of Tinkyada brown rice pasta with fresh, simple, homemade pesto. I know, not a remarkable feat. And yet, here it is. I wish I could comment on how well this keeps in the fridge, but as I said, we were hungry, and the entire batch was immediately consumed.
Homemade Pesto Sauce
2 cups fresh basil leaves
1/2 cup excellent quality olive oil
3 tablespoons pine nuts
3 large garlic cloves
1 tablespoon salt
Mix in food processor (adding small batches of stuff at a time). Then, mix with pasta. Eat, enjoy, rest in simplicity.
Welcome to the blog-writing!
I’ve been experimenting with low-fat versions of pesto, usually substituting water for all but two tablespoons of the olive oil… …and using fewer nuts. It’s not quite as good my way, but not awful – it preserves the essential flavors, somewhat diluted.
I meant – welcome BACK to the blog-writing… 😉
Shunra, that’s brilliant! To be honest, the “real” pesto is a bit too rich for me in large quantities. Usually, I just have a tablespoon of it with vegetables.
zzzrbyte, good to hear you found the Chubeza folks! Wasn’t the pesto excellent? We ate the rest of it as part of a nice caprese salad, with the nice tomatoes they sent us and some fresh mozarella.
Look at your pasta, and look at mine… Obviously I needed to use a bit more of the pesto. Too bad (for my arteries) that drenching it in parmigiano tastes better then drenching it with healthy pesto 🙂
Hah! Yes, ours is quite a bit greener. Actually, we looooove our pesto, so less or no parmiggiano doesn’t make us sad. Your version also looks delicious, though!