New favorite thing! Going to the farmer’s market!
I meant to go to the farmer’s market alllllllll summer but it’s on Saturday and during the summer, Ty’s and my Saturdays are prettttty busy. We’re always traveling or hiking or camping or I’m going on a long run and the VERY FEW times we don’t have something, we…well, we’re lazy! Because sometimes you need a Saturday to sleep in and binge-watch Netflix (The Office, anyone? 😀 ).
But we finally made it to the farmer’s market last Saturday morning and I LOVED it. Y’all already know I’m a little bit of a produce freak since I get so excited about new produce that I do photo shoots with them. Well, the farmer’s market was just the place for a produce nut like me 🙂 Next week when I go (I’ve already determined we’re going every week until it’s over for the season) I’ll bring my camera. I was wishing I could take some pictures while I was there because it was all so beautiful! And it’s a great time of year to go because the variety of produce available right now is delightful. We’re caught between summer and fall, so it’s like the best of both worlds. You can pick up fat tomatoes and emerald green zucchinis and fresh corn right along side big ol’ pumpkins and those great fall squashes and apples straight from the tree. Ahh. It was a blissful experience.
One thing I did buy was a HUGE bundle of basil. I LOVE cooking with fresh herbs, though I don’t get the chance to do it often. But I frequently pick up basil to make pesto.
I first started making pesto over the summer. The day care I worked at frequently served it over pasta for lunch and it was like my favorite meal, so I figured I could make some of my own pesto pasta at home. One problem? Pesto from the store was kinda expensive.
No matter. I’d make my own. Except you know what? Every recipe I round wanted me to make pesto with pine nuts, and pine nuts are REALLY expensive.
So I came up with my own solution. Introducing walnut pesto!
Walnuts are pretty cheap, they’re one of my favorite nuts, and after playing around with them some, I found they worked fantastically in pesto.
And it’s so fantastically easy. You just need a blender. I find my Magic Bullet does the job just fine.
So now I routinely whip up pesto and use it on all sorts of things at home! Pesto pasta, yes, of course, but it’s also lovely on sandwiches (grilled mozzarella cheese sandwich with pesto and tomato? Yes please), stuffed into chicken, and I simply ADORE it in place of tomato sauce on pizza.
How are you going to use your pesto?
Walnut Basil Pasta
Time: 10 minutes
- 1 large bunch of fresh basil, trimmed and washed
- 2 oz parmesan
- 1 oz (roughly 1/4 C) chopped walnuts
- 1 clove garlic
- 1/4 tsp salt
- 1/2 C olive oil
- Roughly chop basil, parmesan, walnuts, and garlic.
- Put all ingredients in a blender.
- Pulse blend until sauce is reaches desired texture and is bright green.
- Store in fridge in an airtight container with a layer of oil covering the surface of the pesto. Keeps for about a week and a half.