This past weekend I decided to officially give up on my garden and outdoor plants. I'll move a few of the herbs inside for winter, but went back and forth on the basil plant. Instead of bringing it in, I thought, why not strip it, see if it lives, and then if it keeps going, bring it in. I took every green leaf I could get my hands on and made fresh pesto! Still no frost here, despite the high elevation and the fact that, well, check out the pictures from two posts ago.
|Sometimes my food pictures don't look so bad. Sometimes they look like barf. You make the call.|
Before I get to the pesto recipe, speaking of gluten free food, I literally just realized a day ago that there is a P.F. Changs a block from the bus station I've been using for the last 14 months. P.F. Changs is well known for its fabulous gluten free food, but I've never been to one! I need to start varying my walking route, who knows what other treasures I'll find!
Pesto Recipe (off the top of my head, but probably ripped off from Bittman, serves 2-3)
2 cups fresh basil leaves
1/2 cup olive oil
2 small cloves garlic (less if you're worried about your breath)
2 Tbsp roasted pine nuts (these are expensive, only buy what you need in the bulk section, then roast in a pan)
1/2 cup grated parmesan or pecorino romano cheese
Throw everything in your food processor except the cheese and have at it! Once it's all blended (you'll have to whip out your rubber spatula and scrape the sides a few times), throw it in a bowl, add the cheese and stir. Oh, give it a taste, too, and see if it needs more salt. Toss your gluten free pasta of choice in the pesto and put some extra grated cheese on the table for topping. Enjoy, but be sure to serve mints for desert!