David returned from his far east travels to regal me with tails of hiking in the Korean mountains and soaking in the ultra relaxing hot springs. He was on a two week trip to visit with family and friends. Of course, he said, the food was excellent, but no match for the cuisine at 312 sq ft. Thank you, David!
Welcoming David back with a simple after work supper of pesto with broccoli and shrimp and sending him with a loaf of zucchini bread and some left overs.
Simple Pesto
this is yields about 1 cup and it freezes really well1 bunch (about 4-5 cups) fresh basil leaves
3/4 good cold press extra virgin olive oil
2-3 cloves garlic
1/2 cup toasted pine nuts or walnuts or a combination
1/2 teaspoon sea salt
Add the cheese later when you cook this up because the cheese won't freeze well.
Toast the pine nuts in a skillet and set aside to cool.
Put it all in a blender and puree until you get a nice thick sauce. I put it in ziplock bags to freeze and it will keep about 1 week in the fridge.
1 comment:
Heyyyy I took some photos of you too. You forgot to post them!
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