The airshow yesterday was quieter than the two practice days. We saw bits and pieces, saw some crazy people jumping out of perfectly good airplanes and saw the Thunderbirds from the comfort of a porch overlooking the lake, cappacino and crackers in hand.
What I really wanted to see were some flying 1950's Ford Thunderbirds.
Sam and I also went to the farmers market where we got some sweetcorn and lots and lots of basil that in the midst of the airshow I processed into pesto. Mmm, I love that stuff and now I've got a bunch in the freezer for future use. Ben does the hunting, I do the gathering, eh? Somehow I doubt we'd get very far on the blueberries and pesto I've put away this year.
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Hi Mary,
I use a food processor and it's very easy to make. If you freeze it, don't add the cheese. Put that in when you make it.
General recipe (change to match your taste) and I don't actually measure because that's the way I cook so consider this fair warning.
2 cups basil leaves (I use a salad spinner to get the water off after I wash it and it's important to clean off the dirt. Gritty pesto sucks and I know that from experience)
2 cloves garlic
1/2 t salt
2 T pine nuts (or walnuts)
1/4 c olive oil
Freeze in ice cube trays so you can use just as much as you need. I used two "cubes" as sauce on a pizza yesterday. Mmmmm
When you actually make it, add parm and romano to taste.
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