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Posts Tagged ‘Pesto’

The Weekly Re-cap: I showed you pictures of Isabella with her new Monkey Toy and my Dad entertaining.  I made Pesto and shared the recipe I used.  I tried sending a message on HootSuite and I shared a guest post called Who Will You Be When The Pilgrimage Is Over.  We discussed some good service I’ve received lately and lastly I made a request to all of you for donations for a Poker Run to benefit The Ronald McDonald House.

The Weekly Movie: Percy Jackson & The Olympians – The Lightning Thief – What I saw of it was really cute!  I need to go back and watch it again when I’m not distracted!

The Weekly Downer: Again – people who don’t return phone calls.  I have a contractor who I left a message for about 2 weeks ago.  Too late – even if he calls me back, I can’t do business with him.  If he can’t be bothered to call me when I’ve got paying work for him to do, he sure as hell isn’t going to call me back if there’s a problem after the job is done.

The Weekly Food: Pesto, Pork Chops, Steak & Cheese Burrito, Tomato Sandwiches….

The Weekly Interesting Fact: You can’t kill yourself by holding your breath.   (I guess I never thought about it, but it makes sense….)

The Weekly Birthdays: Tina Price, Joel Kuhn, Mariana Caglioti, Valleri James, Bridgette Almstead Garioli, Misha Gnazzo Yoshida, Carla Roberts Pryor, Tim Hoss, Jenn Boudreau, Kate Mostaccio, Diona Irish, and Melissa TatorI hope you all had wonderful birthdays!!  Leave a comment to let us know what you did for your special day!

The Weekly Activity: Interviews, phone calls, networking, and a motorcycle ride 🙂

Sofft - Floria

The Weekly Shoes: I love the shoes pictured above!!

The Weekly new people I’ve found on Twitter: TS Ensemble, Woo Themes, Glennpeter Jewelers,  and Jennifer Gish.

The Weekly Charity I’m Pimping: The No Destination Poker Run to benefit The Ronald McDonald House.  For donation information click here.

The Weekly Countdown: Days until Brenda returns to General Hospital: 5

The Weekly Hypothetical: If you had an over-abundance of tomatoes, what would you do with them?

Blue Flowers image from: http://www.flickr.com/photos/chitrasudar/2780206155/sizes/m/in/photostream/
Shoe image from: http://www.thewalkingcompany.com/brands/Product.aspx?ProductID=12144&pagetag=women_fashioncomfort&source=comfort
Percy Jackson image from: http://www.percyjackson.org/info/percy-jackson-official-site-updated/
Cake image from: http://www.giftacrossindia.com/cakes.asp

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[tweetmeme] I found this recipe in The Classic Zucchini Cookbook.
I highly recommend this cookbook, especially if you have zucchini growing in your garden.
It had a recipe for a Zesto Pasta Salad and it had a separate pesto recipe.

Pesto

Making pasta every summer is my favorite food preservation task.  There’s no boiling water to fuss with, no steaming hot stove to worry about.  The food processor takes the labor out of making pesto.  If you have a garden, or if you can buy basil in quantity from a farm stand, it’s worth setting aside some time to make pesto in quantity for the freezer.

1-1/2 cups fresh basil leaves, tightly packed
2 cloves of garlic
3 tablespoon pine nuts
1/4 cup extra virgin olive oil
3 tablespoons freshly grated Parmesan cheese
Salt and freshly round black pepper

1. Combine the basil, garlic, and pine nuts in a food processor fitted with a steel blade.  Process until finely chopped.  With the motor running, slowly pour in the oil and continue to process until a paste forms.  Add the Parmesan and salt and pepper to taste; pulse to combine.

2. Let the pesto stand for at least 20 minutes before serving to allow the flavors to develop.  Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 4 months.

Note: To preserve the light green color of the pesto once you have transferred it to a storage container, cover the pesto with a film of olive oil to seal out the air.

Makes about 2/3 cup.

I hope you enjoy it as much as we did!

Please comment and subscribe.

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