Well, I probably shouldn't do this, but I've started another Blog. Like I don't already spend too much time at the MacBook. As some of you might have guessed, I like to cook and I love to eat. So I thought I'd share my recipes, humble as they may be and a look at "What's for Dinner at Our House." The plan is to be discovered by the Food Network for my cooking show, which hubby has titled: "Cranky Franky's in the Kitchen".
Am I ready for critics? Probably not. I know my instructions are not always clear or precise. Let me know if something doesn't make sense. Anyhow, if you're interested, check out "Dinner's Ready"
COMMENTS APPRECIATED

Sunday, January 31, 2021

Casarecci con Pesto

 Decided to make pesto this evening as I have a good bit of basil growing already. For some reason, I didn't think that Leon would like pesto so I rarely, if ever, make it. 

Of course I had no pignoli* nuts so used walnuts and a small food chopper (the horror of it) but it came out pretty good. Leon liked it.

The Casarecci are from Costco - a premium imported pasta that come in a 6-pack (6 pounds) with two other varieties/shapes (two of each kind).

*Finding Italian imported pignoli nuts is difficult and New Mexico piñon are highly recommended as being as good or better than pignoli. But I was dismayed to find "pine" nuts at Costco labeled "product of China" and I would not even consider that. I may just stick with walnuts.

Pesto: hand-full of fresh basil leaves, two garlic cloves, Kirkland extra virgin organic olive oil (about 1/4 cup, salt, imported parmigiano reggiano, (pignoli) walnuts. Blend with a mortar and pestle or food processor.


We have garlic breath. Time for a cup of decaf and something chocolate.

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