A Cooking Collective

Fresh Basil Pesto, Round 3

acookingcollective — Fri, 28 May 2010 23:11:13 +0000

Recipe from Swallowtail Farm Newsletter Week of May 19th, 2010

Ingredients:

2 cups fresh basil leaves
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts, walnuts, or pecans
3 garlic cloves, minced
salt and freshly ground black pepper (to taste)

Directions: Combine the basil in with nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on. Add the grated cheese and pulse again until blended. Add a pinch of a salt and freshly ground black pepper to taste. Serve with anything to add fresh flavor.

Granola, Round 1

acookingcollective — Fri, 28 May 2010 22:50:15 +0000

First attempt at homemade granola. I found the recipe online and after taste testing and using it for a few days, I think it’s a bit too salty. I maybe repeat the recipe and either: add more honey, add some granular sugar, or add less salt. On a more positive note, it does have a fantastic texture and crunch to it. I didn’t have all of the nuts the recipe called for and it could probably use more raisins (maybe because I didn’t have enough nuts). I think the raisins would have added that extra sweetness I desired.

Recipe

Fresh Basil Pesto, Round 2!

acookingcollective — Tue, 27 Apr 2010 17:47:15 +0000

this morning, i got up to prune the basil and had the wonderful idea of making some fresh pesto. we had enough in the garden for a double batch and that’s exactly what i did. the recipe is included at the bottom of the post.

Recipe