Pesto and the Snow

Boy, it's cold out there. And cold in here since we only have our heat at 68 to save $$$$$. Gotta save up for our next trip. How exciting!

But, for now what is exciting is the whole wheat pasta and pesto I made this evening. And, it's healthy... whole wheat. It was so fun using the pasta roller again. I am going to try and use it every week at least once. De sure picked a great present.

Here is my recipe for pesto. I am going to guesstimate on the quantities; I usually don't measure this one out. You really have to make it to taste. We had some basil that we grew in our garden this year; we freezed it, just to see if we could use it during the fall and winter.

3-4 Tbs. minced garlic

5 Tbs. minced pine nuts

4 Tbs. olive oil

2 cups of basil (at most, I usually use less.)

1/4 cup shredded parmesan cheese

Salt and Pepper (to taste)

Pour a small amount of olive oil in a saucepan. Put in the garlic and pine nuts. When the garlic turns brown, take it off and put in a bowl. Add the olive oil, salt and pepper.

I usually let that cool while I cook some pasta. Once the pasta is done, strain the noodles. Add the pesto and cheese to the noodles and stir.

This should make about 2 servings.

De said "I have never tasted anything like this before. In a good way."

We are loooong like spaghetti!