Sweet, Sweet Summer

The most important thing I have to say today is happy 30th anniversary to my beautiful parents! They are such incredible, smart, loving people, and I adore them.

In other news of my loved ones today, Nate moved to New Mexico to begin a yearlong job with the Jesuit Volunteer Corps and Paul got new running shoes. I immediately got jealous and started browsing the internet for some of my own… the color of these is AWESOME and I want some. :)

In other news in general, Glee starts back up two weeks from tomorrow.

Now for the star of the post: Pasta With Pesto Sauce from The Silver Palate Cookbook. We don’t even look at the recipe anymore so I had to hunt down the book, and couldn’t help smiling when it fell open to the right page. Definitely a winner and a perennial classic whenever the basil’s growing in our garden.

  • 2 cups fresh basil leaves, thoroughly washed and patted dry
  • 4 good-size garlic cloves, peeled
  • 1 cup shelled walnuts
  • 1 cup best-quality olive oil
  • 1 cup imported Parmesan cheese
  • 1/4 cup imported Romano cheese
  • salt and freshly ground black pepper, to taste

We simplify just a little bit by grating the cheese in the food processor instead of by hand. So run the food processor until cheese is finely grated, and pour it out and set it aside. Combine the basil, garlic cloves (you can put them in whole), and walnuts in the bowl of the food processor. Leave the motor running and add the olive oil in a slow, steady stream. Shut the motor off, add the cheeses, a big pinch of salt, and a liberal grinding of pepper. Process briefly to combine (pulse), then scrape into a bowl and cover until ready to use. Serve over spaghetti or linguini. Makes 2 cups, enough to cover 2 pounds of pasta.

Hint: The garlic taste is very sharp on the first day, so either make pesto the day before you plan to eat it to let the flavors soften, or blanch your garlic cloves. To do this, bring a small saucepan of water to boil, and put garlic cloves in for 5-10 seconds. Remove from heat immediately. This mellows their flavor just enough.

Even if you don’t really cook, make this one. It’s fresh and easy, and the flavors will amaze you.

What’s your favorite summer recipe? I’d love if you posted it (or posted a link) and I’ll try it out!

Alright, I’m off to take a bike ride and do some yoga on the back porch ’cause it’s a beautiful day in Omaha, Nebraska. Peace!

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