My passion for pesto has grown in the past few years. This post will be updated whenever I discover a new recipe out there, usually developed by a frustrated CSA member who needs unique ways to use their produce before it goes bad!
A Bushel of What? Garlic scape pesto two ways
The Baltimore DIY Squad Sea of Greens
Detroit Restaurant Examiner Making Pesto
Anything Else is Just Basil Sauce Endless Simmer
Passing the Pesto Test? Endless Simmer
From Ketchup to Chutney Pesto, Two Ways
More to come!
Don’t you hate reading about parties like this? Well throw your inadequacies on the flames as I take you through a tour of the most recent backyard bash we threw at our humble abode. There was onion dip. There were chips. There was home brewed beer and homemade mojitos. We also had some fun-loving guests and s’mores. Take that, Food & Wine!
Our impressive table of pre-dinner snacks and drinks (clockwise from bottom): vinho verde, home brewed hoppy beer, hummus, chips, onion dip circa 1950, and home made pesto.
You can find my pesto recipe here, although every time I make it it turns out a bit different.
The onion dip was a huge hit–and easy! Grab some packets of Lipton’s powered onion mix and mix with sour cream. Refrigerate until you want to eat it. Serve with chips–ruffled are better.
We did have some Yards on hand, but in the glass is the home brew. So yummy and hoppy!
We did have a kid there! (There are always perfectly dressed, well-behaved photos of kids in the magazines.) But to protect his identity, here he is hiding behind a tree:
On the main menu: BBQ chicken, grilled corn, portobello mushrooms (recipes below):
One of our guests enjoying the mushroom sans bun:
For dessert: s’mores, grilled angel food cake, and ricotta cheesecake.
Angel food cake: buy an angel food cake from the store. Then dredge in equal parts jam and fruit juice, also bought from the store. Grill. I think I’ll kick it up a notch when I make it next time and add some Cool Whip or ice cream. Watch out!
Full and contented guests like taking photos, I guess.
RECIPES
BBQ chicken: Buy chicken and BBQ sauce, marinate in BBQ sauce overnight, grill
Corn: Buy corn, husk, and grill
Portobello mushrooms: buy mushrooms, drizzle with olive oil, salt, and grill
I was inspired yesterday. I’ve been eating crap lately and my body was craving freshness!
Breakfast: Omelet made with two eggs, one whole scallion, two mushrooms, three slices of tomato, a touch of Parmesan cheese, and a sprig of dill.
Lunch: Pesto
two small hand fulls of herbs (I used basil, sage, and dill)
2 cloves of garlic
1/2-3/4 cup of parmesan cheese
squeeze of lime juice
1/4 cup of slivered almonds
olive oil (pour until you get a nice consistency–maybe 1/2 cup)
Dinner: pork chops with swiss chard, kale, mushrooms, and dill
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