We haven't had a Saturday supper for you in a couple weeks, with good reason though. Two weeks ago it was my birthday, S was off flying somewhere and I had mint chocolate chip ice cream for dinner. No recipe needed. Try it, I promise you'll like it. And last weekend a girlfriend and her three-year-old son were visiting. We had a battle for dinner. I'm sure many of you know what that's like and if you don't, I assure you that you really don't want to hear about it. Suffice to say "just try the one chickpea or we won't have a popsicle" was not what the three year old wanted to hear.
But this weekend, oh this weekend! This weekend's Saturday supper is straight from our garden. The garden my mom planted in May. The garden I have yet to tell you about because each time I go to write about it I look outside and something had grown another half foot and I just can't post 'til I have another photo. I have a garden-related giveaway for you, so the garden with the veggies that are just jUmPiNg out of the ground will be the subject of a post very, very soon.
First though, we have dinner. Where these 25 ounces of basil:
Lighter Basil Pesto
3 c. tightly packed basil (5.5 oz.)
3 T. walnuts (3/4 oz.)
3 T. fresh parmesan cheese (3 oz.)
2 large garlic cloves
1 T. lemon juice
3 T. olive oil
fresh ground pepper and salt to taste (I used 1/4 t. of salt)
Combine all ingredients in a food processor and blend until very smooth, stopping to scrape down sides a few times.
Serve over warm pasta or freeze in individual servings by lining muffin tins with heavy-duty plastic wrap, filling with pesto, freezing in tray until solid and then wrapping well and transferring to a freezer bag.