Tuesday, July 23, 2013

Fresh basil and young garlic makes pesto

After much waiting today for the appearance of the little prince I went to the farmers market, and the rained out farmers had new produce in store: basil, and the first garlic of the season. Young garlic turns bad quickly so pesto it was today, a semi-vegan pesto, with a slice of sheep’s milk feta for taste. I made a larger batch, and a dinner of spaghetti, Swiss chard from the garden, fresh garlic, and pesto. Summer cooking at its best.
Semi-vegan pesto:
  • 3 very large handfuls of fresh basil
  • half head of young garlic (or 5-6 garlic cloves), peeled
  • 1 TB low-sodium yellow miso
  • 3 TB pine nuts
  • 2 oz of sheep’s milk feta cheese
  • juice of one lemon
  • water, as needed for consistency
Mix all ingredients in a food processor. Serve with spaghetti and wilted Swisss chard.
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