It’s definitely HOT, and I love it! As I was running these past few days in the heat & wind I had sweat running down my face. The birds are singing, the flowers are blooming, my fresh herbs are fragrant, and all I could think about is “Man, I LOVE SUMMER!” Bring on the heat?.
Most often on my runs, I listen to a variety of podcasts and it’s nice to hear that so many of my favorites are addressing our current issues. Have you discovered any great new podcasts that is helping you learn more about Racism in America? I listened to this one and I found it super helpful!
Yes, running in the heat is a little more difficult and it’s taking my body a little time to adjust, but I feel so fortunate I can still run. If I have to slow my pace a little, so what! It doesn’t make me any less of a runner.
One of the things I also love about summer is fresh produce is back. My herbs are growing and my flowers are blooming! I’ve been grabbing handfuls of fresh herbs almost daily for my morning smoothies. It’s the perfect time to do another 5-Day-Reset or a 7-Day-Healthy-Cleanse!
But my all time favorite summer time dish is Fresh Pesto, espeically the first batch of the season! I have made several other pestos but I have to admit, I love Lynne Rossetto’s chopping board method! Have you tried this?
This pasta proves a great theory:
“Chop ingredients togehter and not only to you save a lot of time, but their flavors also blend in a unique way. ”
THE SPLENDID TABLE: HOW TO EAT SUPPER
Crispy Nuts, scallions, garlic, and fresh herbs: who would think this adds up to a pasta dish? Jamie Oliver that’s who, and just about everyone else who love a delicious pasta meal in minutes!
You can literally make this sauce with a trusty knife, a chopping board, and a pot. If you have kids, call it “green spaghetti” and they’ll be ALL over it!
My big kid loved it?…..but my husband loves noodles and he gave this dish TWO thumbs up!
Mincing everything together may not follow traditional pesto technique which calls for crushing in a mortar or using a food processor, but I LOVE the idea of this fast sauce made on a cutting board.
Feel free to adjust the herbs with what you find at the market, or your back yard?. Try this over rice or with couscous.
PASTA WITH CHOPPING-BOARD PESTO
INGREDIENTS:
- 6 quarts salted boiling water
- 1/4 teaspoon salt
- 2 large garlic cloves
- 1 tightly-packed cup of coarsely chopped chives or scallions
- 4 tablespoons tightly-packed fresh basil
- 1/2 medium red onion about 2 tablespoons
- 1/3 cup pine nuts, almonds, walnuts or pistachios
- 2 tablespoons, plus 2 teaspoons extra-virgin olive oil
- Balsamic vinegar (optional)
- Salt and freshly ground pepper to taste
- 1 pound pasta (I used fresh gluten free linguini)
- 1 1/2 cups (6 ounces) freshly grated medium-aged sheep cheese, Pecorino or Parmesan
DIRECTIONS:
- Bring water to a boil. Meanwhile pile the salt on a chopping board. Crush garlic into it with the side of a large knife. Chop fine. Chop in the herbs and half the onion until minced very fine. Then coarsely chop in your choice of nuts. Blend with 2 tablespoons oil right on the board, seasoning to taste.
- Fine chop remaining onion. In a large skillet, heat the 2 teaspoons oil, adding the onion and sauté to soften it. Cook pasta at a fierce boil, stirring often, to tender but still firm to the bite.
- Drain pasta. Scrape up the chopped mixture from the cutting board into the sauté pan. Warm for only a few seconds over medium heat to let flavors blossom — do not cook. Add optional balsamic. Add pasta off the heat, tossing with the pesto and the cheese. Taste again for seasoning and serve hot.
Do you plant a garden or have herbs in pots?
What is your favorite herb and nut combo for making fresh pesto?
What is your favorite season?
Have you found any new podcasts or books which you are finding helpful to help you understand racism in America?
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