So we've reached basil. That amazing plant that just belongs to summer. You can get bushels of it for pennies this time of year, or if you're lucky, you have a homegrown supply in your backyard. I haven't yet tried my hand at cultivating the dust bowl that is my backyard, so I still have to get the stuff at the farmer's market, but really, when you can get enough basil for more than 10 dinners for $1, growing it yourself hardly seems like the effort.
Enjoy this Culbreth Family tradition. In the meantime, I'm going to think of more things to cook on the grill.
(Slightly Adapted) Silver Palate Pesto
2 cups fresh basil leaves, rinsed and patted dry
4 good-size garlic cloves, peeled
1 cup shelled walnuts
1 cup olive oil
1 cup freshly grated Parmigiano-Reggiano cheese
salt & pepper to taste
Combine the basil, garlic, and walnuts in a food processor and pulse to chop. Leave the motor running and add the olive oil in a slow, steady stream. If eating right away, shut the motor off, add the cheese, salt & pepper, and stir with a spatula to combine.
**Leftovers Revived:
In this new Hotplate Confidential feature, I'll take left overs to a whole new level. No one wants to have the same thing night after night, but when you've made enough to feed an army, what do you do? First up: Roasted Tomato Caprese Salad. With this salad, I chopped up the rest of the mozzarella and tomatoes and added it to whole wheat pasta. (Don't forget to add the roasting juices too!) When I added just a touch of pesto, the dish came alive! And there you have it - a way to eat up last night's dinner without getting bored.
A Luscious Tomato and Mozzarella Pasta Dinner |