I’ve really been slacking with photos of our CSA loot. Life has just been nuts (good nuts) and it makes a rather big mess to lay it all out! We’ve moved away from greens the last few weeks. Now we’re getting blueberries, peaches and squash or cucumbers every week. And basil. Lots of basil. Since I grow basil in my garden I’d been giving it to my co-workers, but I finally decided to keep some and make some pesto. I’m still dairy free and I always think of basil as containing Parmesan cheese, but I found a good recipe without. Another plus to this recipe is that it contains almonds instead of pine nuts. I always have almonds. Pine nuts would require a special trip. And I was so excited to bust out the amazing food processor that R got me for Christmas this year that I’d not yet touched! I doubled the recipe and froze half of the sauce. I served it over pasta with my yummy CSA bread. So here it is, straight from Allrecipes.com:
- 1/4 cup almonds
- 3 cloves garlic
- 1 1/2 cups fresh basil leaves
- 1/2 cup olive oil
- 1 pinch ground nutmeg
- salt and pepper to taste
- Preheat oven to 450 degrees F (230 degrees C). Place almonds on a cookie sheet, and bake for 10 minutes, or until lightly toasted.
- In a food processor, combine toasted almonds, garlic, basil, olive oil, nutmeg, salt and pepper. Process until a coarse paste is formed.
We’ve also been getting tomatillos – something I had never seen before! So, I made a yummy green salsa from a recipe I also found on Allrecipes.com
- 8 tomatillos, husked
- 3 shallots
- 2 cloves garlic, peeled
- 1 (4 ounce) can chopped green chile peppers
- 1/4 cup chopped fresh cilantro
- 1 fresh jalapeno pepper, seeded
- salt to taste
- In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.