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Posts Tagged ‘basil’

So what do you do when you have basil left over even though you already made 3 batches of pesto, one of which went into your Pesto Potato Salad? You look for other basil recipes, of course! Because you just can’t have too much basil.

Now I know there are cilantro haters out there, but do basil haters exist?  That would be weird. That’s like saying you don’t like chocolate.

Basil is such a quintessentially summer herb. Whenever it’s in the kitchen, the aroma perfumes my whole apartment. I just want to bury my face in it and inhale.

I’m not sure if it’s because it smells so good or because I associate childhood memories with the smells. Don’t you love when you get a whiff of something and it immediately transports you back to another time (hopefully a good one)? Smell memories are the best kind.

Anyway, when I had that leftover basil, one recipe immediately came to mind. It’s one that my mom used to make when she did a little catering on the side. It’s an easy, fresh summer meal, and it’s SO good.

The base is a sauce that’s made from soft goat cheese that melts and coats all the pasta and veggies. It’s heavenly. Please make this for dinner this week.

The recipe is below. You’re welcome.


Farfalle with Zucchini, Tomato and Basil
Taken from Mom’s recipe box 🙂

Print this recipe!

Serves 4

Ingredients:
10 oz. Farfalle
2 small zucchini, quartered lengthwise and sliced thin crosswise
1/4 cup olive oil
5 oz. Robiola or other mild, soft goat chesse, cut in pieces
1 large tomato, peeled, seeded, diced
1.4 cup chopped fresh basil
2 cloves garlic

1.  Cook farfalle al dente. Drain, rserving 1/2 cup cookin water.

2. In skillet, saute zucchini in oil on med-high, stirring til golden on edges. Salt and pepper to taste. Add pasta, stir and cook 3 min.

3. Remove skillet from heat, stir in cheese and as much pasta water as necessary to form a sauce.

4. Stir in tomato and basil. Salt and pepper to taste.

5. Serve immediately.

*Note: If you will be saving some for leftovers, save some of the pasta water too, as it thickens in the fridge.

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How’d you like that title for alliteration? 😉 The reason I say that it’s perfect for picnics or outdoor bbqs is because there’s no mayonaisse in this salad. Which means no spoiling and no making partygoers sick. I think that’s a win-win for everyone.

Plus, I’m pretty sure I haven’t met a person who doesn’t eat pesto. This is a sophisticated take on the typical potato salad. It contains toasted pine nuts mixed in with the taters and sauce.

So how did I decide to make this recipe? Well, let me tell you a little story. It starts like this:

Grocery shopping in New York City completely sucks. The markets are small, with limited supplies and the prices are through the roof. This is the main reason that Nate loves to shop at Trader Joe’s.

TJ’s is great for some things, but for produce it’s really not the best. Since we just moved and have to completely restock our fridge, I suggested we take a walk over to the West Side and get some stuff at TJs and then go next door to Fairway.

I had heard that Fairway is pretty much the best supermarket in Manhattan. It’s large with competitive prices. So this weekend we packed up our shopping bags and headed over.

I have to say that their produce selection far surpassed any other market in NYC. While there, I noticed a bounty of basil. They were selling a gigantic bunch for under $2! Compared to the little package at the other markets for like $4, I was thrilled.

Needless to say, pesto was on my mind.

Now, if you’re going to make the effort to haul out the food processor for this recipe, you should definitely double or triple the amount of pesto you make. I’m sure you know that pesto can be enjoyed many ways, so it’s always good to have some around. I tripled the pesto part of the recipe so I could have some on hand for pasta when I’m feeling lazy later in the week.

I ❤ basil.

This dish is best served at room temp but could easily be served cold as well. You should definitely make it for your next summer party.


Potato Salad with Pine Nuts and Pesto
Source unknown

Print this recipe!

Serves 4-6

Ingredients:
1 cup packed basil leaves
1/4 cup toasted pine nuts
4 Tbsp olive oil
1/4 cup Parmesan cheese
1 garlic clove, crushed
2 lb boiling potatoes
salt and pepper

Make pesto- put basil leaves, 2 Tbsp pine nuts, oil, cheese and garlic in blender. Puree.

Steam potatoes, cut in 3/4″ pieces. Place in bowl, toss with pesto while still warm.

Add rest of pine nuts, season with salt and pepper.

Serve room temperature.

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