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!

 Stone Gable’s Pesto Recipe

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.

My pesto!

(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

This entry was posted on Friday, July 2nd, 2010 at 9:04 am and is filed under Food/Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.