Thursday, June 16, 2016

Insulated Jar & Sides #10

Grapes, strawberry slices, pasta with walnut pesto (recipe below), spiced olives, and mixed roasted cherry and grape tomatoes.

In this case I didn't have anything to keep hot, because that would make the pasta mushy, but the containers were the right size so I went with it. This is another case of diffuse protein sources, but the nuts, cheese, and pasta all have enough together to be adequate. This turned out to be an excellent lunch. Growing fresh herbs in my kitchen window is starting to pay off! All that bushy basil...mmm.

This recipe is adapted from the Joy of Cooking, where the yield is much higher the the technique is slightly different than mine.

Walnut Pesto
Serves: About 2

1/2 cup loosely packed fresh basil leaves
2 tablespoons chopped walnuts
1 clove garlic, peeled
2 tablespoons grated Parmesan cheese
2 tablespoons extra-virgin olive oil
Salt and pepper to taste

In a mini food processor, blend basil, walnuts, garlic, and cheese until it forms a thick paste. Transfer to a small bowl. Mix in olive oil a little at a time, crushing the basil mixture with the back of a spoon. Add salt and pepper to taste.

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