After yesterday’s blunder with the chair, I have a great recipe for you today! Walnut pesto!
But before we get to that, can I just say how hard it is to get a garage sale together by yourself? I hope I can pull it off!! I haven’t had time to even touch the wing-back chair since Saturday because I’ve been so busy. Wish me luck! I plan to have a full recap of how it went next week 🙂
Now, back to pesto. I have a couple container gardens in my back yard. One of them is full of basil, parsley, and rosemary. I haven’t been using them like I had hoped so they are still lush and full. I plan on finding ways to preserve the herbs so that I can use them over the winter. MY beautiful basil:
I started with basil and decided to make pesto and freeze it! I looked at a lot of recipes and then just decided to wing it. I looked for pine nuts at Wegmans (only the most glorious grocery store ever) in the bulk section but couldn’t find any. They had some prepackaged but they were $9! No thank you! So I decided to get walnuts out of he bulk section instead. Here’s what I did:
4 cups basil
2 cups spinach (My pesto wasn’t as green as I wanted so I added it for it’s color as well as its extra nutrient boost!)
3/4 cups Parmesan cheese
1/2 cup walnuts
4 garlic cloves
the zest and juice from 1 lemon
1/2 cup-1 cup olive oil
In a food processor, combine all ingredients except oil.
While processing, slowly drizzle in the olive oil until it is a pesto consistency. Make sure to frequently scrape down the sides. Then you’re done! I put half of the mixture in an ice cube tray to freeze. (Yes, the water bottle kind was the only one I could find that wasn’t being used)
The first dish I made with it was a cold pasta dish. I had some leftover pasta in the fridge so I mixed it with some pesto, along with some diced zucchini, some grape tomatoes, and some red onion. So delicious!!!
Question of the day:
Does anyone have any advice for me on hosting my first garage sale? I could use some!!