16 September 2011

Irish Pasta

When this basil needed pruning, I looked at my husband, "pesto" we said together:

First, take the leaves off the stems:

Add pine nuts with some walnuts:

Add garlic:

Add olive oil from olives we picked. Mix it in the blender. Stand in the kitchen, close your eyes and breathe in the tang of basil that fills the room:

Add freshly grated aged parmesan cheese:

Which altogether becomes this:

Which, because the pesto and beans are green and potatoes are added to the butterfly pasta, becomes what my husband, chef extraordinaire,  has named Irish pasta:

Eat outside and savor the fresh flavor with a glass of crisp, white wine. Add avocado drizzled with lime. Enjoy.


  1. My goodness that looks delicious. I'm gonna hafta give it a whack and see what happens.

  2. Ohh my goodness, that does sound delish! Your pictures are wonderful, too...

  3. What great pictures to tell me how to make fantastic pesto. I usually stay away from it because it's so rich, but once in a while...

  4. Lou, The original recipe came from "The Good Food Cook Book". We add the walnuts for the omega 3's.

    TB, Thanks, it was a joint effort with my Honey.

    DJan, Olive oil gives pesto the richness but is a mono-saturated fat that is good for us. It's a big part of the long life and good health associated with the Mediterranean diet.

  5. This is a great reminder to make pesto from the one big basil plant I have. I had to cover it the other night to protect it from a very early frost!

  6. Oh, this looks delicious. I love, love, love pesto but have never tried making it myself. Need to!

  7. Lisa, It's really easy. The recipe before variations is from "The Good Food Book" by Brody. If you have a blender, you can do it.


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