Dear all,
The nights are closing in *sob* but this provides a great opportunity to cook up from treats form the garden before they are savagely destroyed by snow/frost/ -40.
So, after pruning our (expansive) basil bush, I rinsed the leaves (which meant my body smelt like I had rolled around in a herb garden) and 'stuffed' *this was the exact words used in the recipe* them in the food processor. http://simplyrecipes.com/recipes/fresh_basil_pesto/
I added pine nuts and ground them using the 'pulse' feature of the food processor (very important or you end up with a strange herby slime).
As usual, I had made a 'little' too much so the immediate implication of the Pesto into our cuisine was vital in order to maintain the freshness of the sauce. We dug out some Tortellini from the freezer, sauteed some onions and jalapenos and chucked it all in a pan.
Darren was very involved during this stage, throwing in a splash of wine and seasoning with esteemed finesse.
And here is the finished dish ( the pesto has turned red due to the 'red wine' we had to use in place of the more desirable 'white wine' - it still worked a treat, just turned everything burgundy)
So, we now have a kilo of pesto in the fridge sitting in a large pint glass.. I love it!
And in other news:
1. We had a fabulous night at The Admiral's Post for Trivia! http://simcoedining.com/admirals-post
John and Aaron serenaded us all night with their band. ooo and it was 80's theme... including costume. It was awesome! If you are interested in finding out more... Tel:
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