2.22.2011

Pesto

I'm not a food blogger.


I love food bloggers though.


I love their pictures, their buttery prose about their latest dishes, their ingenious styling.


Alas, that is not me.  My dumpy kitchen with suck-tastic light and my lack of patience means you get one picture on this here blog.  The finished product.  Take it or leave it baby.  I am no Pioneer Woman


So, I give you the recipe, and one picture, deal?


Great, onto my latest invention.  I mean I didn't invent this, but I didn't follow a recipe either.


Roasted Walnut Garlic Pesto
This is what I did:
  • Toasted walnuts - be careful...there is a fine line between toasted and burned.  I found that out.  If I had to guess how much, about a 1/3 of a cup.
  • Roast a head of garlic - take a whole head of garlic, cut the tops off, drizzle olive oil it all, wrap in foil and throw in the oven at 350 degrees.  Roast until your kitchen smells divine.  When done, the garlic will "spread like buttah".  Seriously, I don't time it.  Just smell and check.
  • A bunch of fresh basil.  Don't know how much.  I bought one of those containers of it from Trader Joes' and used the whole thing.  Probably two cups.
  • About a 1/4 cup of parmesean.  *GASP*  I used the canned stuff...didn't have any fresh on hand.  Deal.
  • Olive oil to drizzle in.  Probably about 1/3 cup.
  • Juice of one lemon - next time I'll only use 1/2 the lemon.  I suggest starting small and adjust to your taste.
  • Salt & Pepper
  • Pulse all that stuff up in your food processor.
  • Slather on hot buttered french bread for sensory overload!
  • Put in glass container and store.  Don't know how long it keeps...I plan to eat it fast.
  • Use it on pizzas, sandwiches, on hot pasta, on hot french bread, right off the spoon out of the fridge...yeah I went there.
Enjoy!



Olivia

2 comments:

Rachel said...

sounds and looks delightful.

Susan said...

yum....my husband whips up something like this, but I am going to have him try it this way too!

Susan