Jun. 22nd, 2017

Thank you ladies for helping me figure out pesto, especially since I practically lived on the stuff earlier this week. PESTO. I've so far made it with pecans (DELICIOUS), although today I used mostly almonds, because I have a buttload of whole almonds in my freezer that have been there quite a while and probably the only way I would end up using them is in a blender, since they're a pain to chop, and not a lot of recipes call for whole almonds. I did add some pecans later on, though, because I find they're more flavorful than the almonds.

This is spinach, rapini, and garlic scape pesto:


(I added a little extra salt, pepper, and lemon juice to it; that's what's on the top there ....)

It gets thicker every time I make it. (And this was the first time the blender worked the way I anticipated it would! With the almonds and garlic scapes knocking together to help get each other blended; last time, it was really hard to get the garlic scapes to blend. GARLIC SCAPES.)

And then this is what the below-mentioned fruit did to my plate! SUFFICE TO SAY THEY WERE VERY JUICY.



(Hahaa, you should have seen how big those pictures were before I resized them! But actually, not having built-in photo-uploading on this site is proving to be a lot less trouble than I expected, FORTUNATELY. :-D)

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