Please excuse my lack of reports this last week. Been busy with overcoming my fear of camping, advance planning for the care of 3 dogs while we are away this upcoming weekend (and let me tell you, this requires a lot of advance planning), riding horses and doing yoga. Oh yeah and workin’ and writin’ too, but that isn’t all that interesting to read about. I have reignited my Ashtanga practice, I think it’s because I’ve needed the structure in my life right now…I may not be a hard-core ashtangi anymore but it always feels like coming home when I do it. I also have a new role as the newsletter editor for the local chapter of the Montana Back Country Horsemen, which I am sure you are dying to hear about. More on these juicy tidbits later…but now, I’ve been promising more food posts, and it’s definitely been awhile since I shared a recipe.
Yesterday I was jonesing for pesto, one of my fave summertime suppers. The Co-Op was out of basil (horrors!), and my home project basil plant is not yet yielding the results I had hoped for…so I assumed I’d get some at the Farmer’s Market I was taking Morgane to yesterday evening. Well, they seemed to have everything but basil, which I decided was an invitation by the universe for me to roll with it (not one of my fortes). I grabbed a big bag of fresh arugula to satisfy my pesto craving, along with the grower’s recipe. Turns out it’s not much different from my go-to for basil pesto. Here they both are, put all ingredients in a food processor, toss with your favorite pasta and you’re done:
Basil pesto
2-3 cups fresh basil leaves
1/4 cup toasted pine nuts
1/2 cup grated parmesan cheese
1/3 cup extra virgin olive oil
2-3 cloves garlic
1 teaspoon fresh lemon juice
3/4 teaspoon salt
1 teaspoon black pepper
Arugula pesto
2-3 cups fresh arugula leaves, stems removed
1/2 cup walnuts OR toasted pine nuts
1/2 cup grated parmesan
1/3 cup extra virgin olive oil
6 garlic cloves
1 teaspoon fresh lemon juice (optional)
3/4 teaspoon salt
1 teaspoon black pepper
Enjoy these fresh tastes of summer!