Thursday, November 17, 2016

Basil Pesto with Pecans and Jalapenos

Sick of the news coverage? Afraid that this is going to be our lives for the next four years? An ugly reality TV show that will never end? Maybe this is a good time for us to turn off the idiot box and spend more time in the kitchen and outdoors and perhaps improve our health.

If you are curious, I am not completely torn up about the elections because the status quo was not working and everybody needed a jolt. But I had visions of mobs chasing us from our homes. All of us probably have to step out of our comfort zones and stop thinking that our views are superior to everybody else's. Didn't someone say "In a democracy we get the government we deserve"? So it is our fate to be part of the reality TV show for the next four years or God forbid more!! I have standing bet in my house that the reality TV star is going to resign in 1 or 2 years. Let's see. Kidding aside let's hope for all of our sakes saner heads will prevail and everybody will behave like adults.

Let's move on to some pleasant things like growing Basil and making your own pesto. Basil plants are easy to grow in pots. They are perfectly happy near a sunny window. DD2 decided to grow a few basil plants. Sitting outside during the summer they produced an amazing amount of leaves. Basil Pesto was what came to my mind. If you bring the plants inside you are sure to get some more leaves for a couple more months at least.

I also had some home grown jalapeno on hand which worked beautifully in this recipe. If you don't want the heat leave the peppers out.

The basil pesto can be added to pasta, noodles or even dumplings.

Wash basil leaves and take them in a blender along with the jalapeno and add the pecans.
Blend to a smooth paste along with some olive oil.

Basil Pesto with Pecans and Jalapenos
Preparation Time: 10 minutes
Cooking Time: 15 minutes
  1. 3 cups Basil loosely packed washed and patted dry
  2. 5-6 Jalapenos de-seeded and roughly chopped
  3. 3/4 cup pecans
  4. 1/2 cup olive oil
  5. salt to taste
  6. Parmesan cheese 1/2 cup (optional, I did not add any)

  1. Take the basil leaves, chopped jalapeno peppers, the pecans, salt and the olive oil in a blender.
  2. Add in the Parmesan cheese if using.
  3. Blend to a smooth paste. Remove to a container. Add some more olive oil on top to avoid discoloration.
  4. Cook the pasta as per the cooking directions. Add in the basil pesto and mix it in, add a bit more olive oil and sprinkle Parmesan cheese on top.

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