We have a new game at our house. It is called Melissa Is Learning How To Cook In Case (God Forbid) She Ever Is Forced To Feed Herself. It works like this. On Fridays, until Melissa finds a job, she will attempt to cook something she has never made before. The rules are that Dan and Melissa have to eat it no matter what and not complain, but at the end of the meal Dan can ask that I never make that dish again and there will be no hard feelings. The rules also state that this in no way will force Melissa to have to start to make dinner on a regular basis, and Melissa can suspend the game at any time without penalty.
Okay, enough talking in the third person.
This week I tackled a Mixed Basil Pesto recipe that I have had stared in my google reader that I found over on Playing House a couple weeks ago. The recipe looked relatively easy, it was definitely something I have never made before, and I am dying to use my mixer at every given chance. Win, win, win.
Here is the Recipe:
(Inspired from Playing House, adapted from How to Cook Everything by Mark Bittman)
2 loosely packed cups fresh basil leaves (Melissa's Note: Basil is freaking expensive. Remind me to plant a basil garden and sell it by the side of the road. I could be a millionaire.), big stems discarded, rinsed, and dried (I bought three packages, which was definitely too much- but I used them all because they were so expensive and how the heck else would I use basil?)
Salt to taste (I think I put in like a tablespoon)
1 clove garlic, crushed (I was too lazy, so I just used some garlic seasoning and I think it was fine)
2 tbsp. walnuts or pine nuts, lightly toasted in a dry skillet (I used pine nuts and they tasted GREAT but next time I will double this to 4 tbsp. because I think it will add a little something.)
1/2 c. extra virgin olive oil
1. Combine basil, salt, garlic, nuts, and about half the oil in a food processor or blender. (Nobody warned me how unappetizing this would look. Please see picture above if you don't believe me. Also, I just used the liquefy option on my mixer)
2. Process, stopping to scrape down the sides of the container occasionally, and adding the rest of the oil gradually (I put in way too much, like the entire thing because I though I made too much pasta. Next time I will dial back on the EVOO). Store in the refrigerator for a week or two, or in the freezer for several months.
And VOILA! Dinner!
It wasn't too bad, and at the end Dan said I could definitely make it again! WIN!
Does anybody else have any good receipes (EASY!) that I can try for this Friday's dinner?