For the pesto I used this recipe from Vegetarian Bible: from the earth to the table from Love Food (of Parragon Books Ltd). I didn't really measure anything and used almonds instead of pine nuts (because of cost) and it still came out delicious for the pasta salad.
Pesto Sauce (makes 1/2 cup)
- 3 cups fresh basil leaves (I mixed two types from our herb garden)
- 1/2 oz/15 grams pine nuts
- 1 garlic clove
- pinch of salt
- 1/4 cup freshly grated parmesan
- 3 tbsp extra virgin olive oil
What I liked about this recipe: no food processor or blender to clean- plus the mortar and pestle is just fun to use.
What I may change: I liked substituting the pine nuts for almonds, but I think I would toast them a little next time.
One of my summer goals is healthy, local, and home-grown eating and I am excited to see what comes from that. Cooking is so trial and error so there are sure to be some duds in the mix, but I am excited to have more time to explore.