Man alive, I have been “nesting” lately. Couldn’t tell you why. It’s just where I am right now. I’ve been fixing up our house…which really didn’t need to be fixed up, but I am making it prettier every day. My flowers are rockin it! I’ve made the strawberry jam and on my way to making blackberry jam. And this week…pesto!
I have never really eaten pesto. I have never made pesto. Couldn’t tell you the ingredients to save my life except for pine nuts…which is a bit comical because I did not use pine nuts in my pesto!
My basil plant
I cut off a good hunk of basil, and took it in and washed it.
My other ingredients
Here’s the deal with the nuts: I was in the grocery store, and the pine nuts I found were so expensive. My pantry is overflowing with almonds, pecans, and good ‘ole peanuts. I knew something had to work as a replacement. In the comments I read on the Stone’s Gable blog, it seemed a couple of people used almonds. But then I thought…almonds are mighty expensive, too, and I enjoy those as a little snack in the car when I get hungry. And peanuts…they are cheap! Peanuts I used. Almonds I did not.
(and my sweet cutie putootie – Rudi; he hunting for his froggy girlfriends)
I stored it in the refrigerator overnight. When it was time for dinner, I warmed it for 25 seconds in the microwave and served it over angel hair. No leftovers to freeze in olive oiled ice cube trays.
Check out how much basil I still have, and it’s still producing! I am making more this weekend! Mick loved it! Next, I will serve it with penne and grilled blackened chicken. Mmmmm