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.
Pesto: 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 Salt Mix it all together in food processor, top with grated parmesan
The whole wheat crackers were a bit tricky. I found a recipe on allrecipes.com 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.
The first of a planned monthly Pot Luck for people interested in eating locally grown and produced food was a smashing success. What an amazing group of people and the food was incredible. The gatherings will be at 7PM on the second Tuesday of every month at the Scandia Coffee House and Eatery in Stanwood, WA. Thank you to Natasha Clarke and Donna King for putting this together.
How It Works
This blog is an opportunity for everyone to share the details of the dish they created and share the experience with other friends. The blog has been set up to allow anyone to post a comment to the blog.
1.Please find your picture, click on "comment". 2.Click in "Comment As" and select "Name/URL". Enter your name. A URL is not necessary. 3. Enter your comment text. 4. Click post and help us limit SPAM by entering in letters shown. 5. When you want to view the comments associated with a picture, just click on "comments".
Let us know some details about your dish, i.e, the ingredients and where you found them, the recipe, and anything else you would like to share. Links to suppliers of ingredients is always appreciated. Also, feel free to comment on the dishes shown in the other pictures.
Any suggestions on improvements to this blog are greatly appreciated. Bon Appetite
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).
ReplyDeleteIn 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.
Pesto:
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
Salt
Mix it all together in food processor, top with grated parmesan
The whole wheat crackers were a bit tricky. I found a recipe on allrecipes.com 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!
I to am addicted to pesto. Making pesto in January, with all local ingredients is pure genius. The pesto was deish.
ReplyDeleteThis 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!
ReplyDelete