Thursday, July 20, 2017

About last night... Basic Pesto Recipe

I had plans to blog about my veggie eats yesterday since I incorporated veggies into TWO meals, get it girl, but I was exhausted after work and making dinner.  Plus, soaking my feet and watching Master of None was much more appealing.

Turns out chard is much more palatable in a green drink with berries.  Yesterday I blended chard with Siggi's Mixed Berry Yogurt, vanilla almond milk, and frozen mixed berries.  I pounded it on my way to work.

The earthy taste of the chard was masked with the sweetness of the berries.  I normally like pineapple with spinach or kale, but I think chard goes best with berries.  I have some more chard to eat so I'll continue to experiment.

Dinner was very green, but awesome!  I love pesto and whenever I get basil in my CSA box I make some type with stuffed pasta and last night was no exception.  I made a traditional basil pesto with cheese tortellini and sweet Italian chicken sausage.

Plus a side of sauteed zucchini and onions because the week is coming to an end and I have to eat all the veggies in my box! #goals

I think I make a delicious pesto if I do say so myself. You can substitute the basil with any green, however, I recommend that at least half the greens are basil when making this recipe. 

Basic Pesto
2 cups washed and dried basil, stems removed
3 cloves garlic
1/4 cup parmesan reggiano cheese
1/4 cup pine nuts
1/2 cup extra virgin olive oil
Salt and pepper to taste

Combine all ingredients in a food processor and blend until the consistency of your choosing.

It's that easy.

You can eat this pesto cold or warm.  When eating it with a pasta I cook the pasta as directed and then bring the pot back to the warm stove top.  With the flame off I add the pesto to the warm pan and gently fold in the cooked pasta.  In this case tortellini and chicken sausage.  The pesto will warm with the residual heat of the stove top.

Serve with cheese and enjoy!

Remaining veggies:
- Mixed greens
- Yellow squash
- 1/2 of a purple onion
- Swiss chard
- 2 cobs of corn 

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