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.

8 comments:

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

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

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  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...

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  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.

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  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!

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

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  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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