I think about this a lot. It's funny that I chose to write about this topic when I have a digital timer next to me counting down the minutes 'till I am supposed to take the rice off the heat. I think about how much time I spend doing things I don't want to do and during those times I am thinking about things I want to do. For instance, there was laundry to be folded when I got home, laundry to be started, dinner to be prepped. There is a huge list and I can't ever figure out why it is that I don't have the time to do the things I was thinking about while I was folding laundry and chopping broccoli (insert music "Choppin' brocoli-he, choppin' broccolee. She was choppin' broccoleee!" must be an SNL fan from the good times for that reference).
People tell you that you need to 'make' time. What the hell does that mean, make time? Time is just there, you have a certain amount and it continually marches on (across your face if you are a woman, yes Steel Magnolias). It seems like other people have the time to do stuff besides house stuff. What are their ingredients for 'made time'? Do they have a spouse who knows how to empty a dishwasher or fold laundry without begging? Is it one cup helpful mate, 1/2 a cup of no one is coming over this weekend let the vacuuming go, a pinch of less control freak and a dab of JUST LET GO? What are your ingredients for made time? I need to know because according to my timer, I have a few precious minutes before I have to leave this blog and make dinner.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, June 18, 2009
Sunday, September 7, 2008
Pesto Recipe
1 clove garlic
1/4 cup pine nuts
1/4 cup walnuts
2 cups loosely packed fresh basil
1/4-1/3 cup olive oil
1/2 cup grated parmesan cheese (fresh grated is SOO much better)*
Add garlic, pine nuts and walnuts to blender or food processor (I use my mini-chopper) and chop until nuts are chopped (yeah, I know, useful). Add basil and pulse. If your processor/chopper/blender has a lid you can pour through or remove during the chopping, add oil gradually. Most fp's or choppers have tiny holes in the top to accomplish this.
*If you are not freezing the pesto, add parm and then chop/blend until the ingredients are well blended. If you are freezing the pesto, leave the cheese out and add it when you make your pasta. I have read conflicting reports about freezing cheese. I figure, why take a chance. I like cheese too much. I add it later (that way I can add more too).
When I first started making pesto, the recipes I found had too much olive oil for me. Add more if you want your pesto a bit smoother. It's all a matter of taste. You can't go wrong with it. You can also omit the nuts if you have allergies in your family but you might need to cut the oil a bit more. Also, if the 100% basil mixture it too much, swap in some spinach. It is excellent that way as well!
1/4 cup pine nuts
1/4 cup walnuts
2 cups loosely packed fresh basil
1/4-1/3 cup olive oil
1/2 cup grated parmesan cheese (fresh grated is SOO much better)*
Add garlic, pine nuts and walnuts to blender or food processor (I use my mini-chopper) and chop until nuts are chopped (yeah, I know, useful). Add basil and pulse. If your processor/chopper/blender has a lid you can pour through or remove during the chopping, add oil gradually. Most fp's or choppers have tiny holes in the top to accomplish this.
*If you are not freezing the pesto, add parm and then chop/blend until the ingredients are well blended. If you are freezing the pesto, leave the cheese out and add it when you make your pasta. I have read conflicting reports about freezing cheese. I figure, why take a chance. I like cheese too much. I add it later (that way I can add more too).
When I first started making pesto, the recipes I found had too much olive oil for me. Add more if you want your pesto a bit smoother. It's all a matter of taste. You can't go wrong with it. You can also omit the nuts if you have allergies in your family but you might need to cut the oil a bit more. Also, if the 100% basil mixture it too much, swap in some spinach. It is excellent that way as well!
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