I don’t know about you, but I actually had some withdrawal from the Summerfields caprese salad. PESTO. I missed pesto. Even though it so isn’t actually a caprese salad and therefore I don’t understand where the name came from….Pesto sauce plus tomatoes, balsamic, mozzarella, and mixed greens equals mmm. So, for my mom’s birthday on the 18th of December — yes, pretty much immediately after we got out for break — I managed to work in some pesto to the meal. I made pasta.

 

Here's the pasta.

Here’s the pasta.

 

Pesto Sauce

Use These –

2 c. fresh (organic) basil leaves
1 c. EVOO (extra virgin olive oil)
1 c. grated parmesan cheese
½ c. pine nuts
2 cloves garlic, crushed
salt and pepper to taste

Do These –

Put it all in a food processor. Food process. Add (more) salt and pepper as needed.
Good job.

Here's a picture of bread to separate the recipe from further text. But also, I love making yeast-risen breads and it goes beautifully with pesto, too.

Here’s a picture of bread to separate the recipe from further text. But also, I love making yeast-risen breads and it goes beautifully with pesto, too.

 

For pasta, I recommend regular spaghetti/angel hair, etc. — something that isn’t shapes, because personally I find that to be not-as-good. Also, you will need extra parmesan because it’s delicious (i.e. for grating). I made chicken kiev as the “main” dish, but, I mean, it’s pesto, so with any other protein, on any protein, sandwich, or a soup, I’m sure this would go well!

Apologies if I just reminded you of the Summerfield’s caprese salad (is that for here or to go?) and made you miss it, too. I tried to make my own version of it at home, but, you know, it just isn’t the same. Sigh. 10 days, and we get our lovely Wes food back! (Make pesto pasta in the meantime.)

Rina