Tonight I had my own pesto making party for one. All the basil I harvested from the pot outside my window was about to go bad (confession: actually, all that basil died in the dry summer no-rain heat. A professional farmer grew the basil that was about to go bad). First I made this lovely beet pesto. I put it on some broccoli for tomorrow's lunch. It is really good, for the beet-inclined. I myself am very inclined toward the beet. I just wish I had a food processor. My blender didn't quite do the trick. It's not nearly as pretty as hers, much chunkier, but it tastes really good.
Then, since I still had basil left, I made this asparagus pesto. I had made it before with a combination of asparagus and green peas. Today I made it with a mix of asparagus and edamame. Delightful! I did the fancy thing of putting it in an ice cube tray to freeze it for hard/cold/hungry times ahead.
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1 comment:
So pleased to hear that you liked the beetroot pesto - it's a great and versatile recipe!
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