Saturday, January 16, 2010


  1. I love pesto. It's an addiction, to be sure. I'm convinced my daughter was born two weeks early because I binged on a quart of pesto one day in my final weeks of pregnancy (it's supposed to cause uterine contractions in concentrated amounts).

    In my freezer was a ziplock baggie full of pesto from Rent's Due Ranch right here in Stanwood so I knew immediately what I would make!

    I'm sorry I didn't use a recipe so I'll just approximate.

    Basil, lots of it, maybe a half pound!
    Hazelnuts 1 cup
    Butter, melted 1/2 cup
    Skagit Parmesan 1 cup grated from Golden Glen Creamery
    Apple Cider Vinegar from Flor in Lynden approx 3 T
    Mix it all together in food processor, top with grated parmesan

    The whole wheat crackers were a bit tricky. I found a recipe on which is my usual first go to place for recipes, but rolling them thin enough was tricky. Note to self: try using pasta maker for this.

    The hazelnut recipe I adapted from a macadamia cracker recipe on Food Network. The flavor was excellent but sadly, I overcooked them.

    Better luck next time!

  2. I to am addicted to pesto. Making pesto in January, with all local ingredients is pure genius. The pesto was deish.

  3. This pesto was delicious. I'm gathering, Donna, you used bagged basil that was frozen? I've never thought to freeze my basil. That's a great idea!