Hey, Pesto!
Jan. 20th, 2010 03:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
logansrogueSo today I went about making a pesto to put in a light pasta salady affair. And it was great, it was tasting SO bloody brilliant...
Until I misread the instructions and put two TABLESPOONS of raw sugar in instead of two TEASPOONS.
Nevertheless, it is a really fucking good pesto. If a little sweet. Which, is odd because sweet isn't what you'd expect from pesto. But it's turned into one of those sweet-savoury-garlicy-Italian pasta salad numbers. It goes very well with a side dish of baby spinach and olives and cheery tomatoes with Italian dressing. Which I have just gorged myself on (sans the cheery tomatoes cause damn it, it's the end of the week and we haven't been to the shop. And I know I've written "Cheery" tomatoes twice, but the first time was a mistake and now I think it's hilarious. Cheery tomatoes! Bwahahaha!)
Of course, now I spent all friggin' day making the pesto (three hours) cause I suck at cooking anything but cakes and cookies, I'm a bit friggin' knackered. Especially after washing all the things I used - except the strainer. Cause it needs soaking and I'm too fucking jiggered. Note to self - Clean strainer straight away before pasta cakes and dries hard on the fucking thing. Doofus.
Until I misread the instructions and put two TABLESPOONS of raw sugar in instead of two TEASPOONS.
Nevertheless, it is a really fucking good pesto. If a little sweet. Which, is odd because sweet isn't what you'd expect from pesto. But it's turned into one of those sweet-savoury-garlicy-Italian pasta salad numbers. It goes very well with a side dish of baby spinach and olives and cheery tomatoes with Italian dressing. Which I have just gorged myself on (sans the cheery tomatoes cause damn it, it's the end of the week and we haven't been to the shop. And I know I've written "Cheery" tomatoes twice, but the first time was a mistake and now I think it's hilarious. Cheery tomatoes! Bwahahaha!)
Of course, now I spent all friggin' day making the pesto (three hours) cause I suck at cooking anything but cakes and cookies, I'm a bit friggin' knackered. Especially after washing all the things I used - except the strainer. Cause it needs soaking and I'm too fucking jiggered. Note to self - Clean strainer straight away before pasta cakes and dries hard on the fucking thing. Doofus.
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(no subject)
Date: 2010-01-20 07:57 am (UTC):D
(no subject)
Date: 2010-01-20 08:08 am (UTC)(no subject)
Date: 2010-01-20 08:09 am (UTC)(no subject)
Date: 2010-01-20 08:12 am (UTC)(no subject)
Date: 2010-01-20 08:28 am (UTC)(no subject)
Date: 2010-01-20 09:25 am (UTC)(no subject)
Date: 2010-01-20 10:05 am (UTC)Hey Pesto...
*giggles*
(no subject)
Date: 2010-01-20 10:23 am (UTC)And that pesto sounds lovely.
(no subject)
Date: 2010-01-20 10:29 am (UTC)(no subject)
Date: 2010-01-20 01:12 pm (UTC)And making pesto is one of my favorite things to do! There's so many things that can be thrown into a basic pesto to make it personal and incredible. And if you're using fresh everything, it's utterly wonderful.
(no subject)
Date: 2010-01-20 02:26 pm (UTC)(no subject)
Date: 2010-01-20 05:41 pm (UTC)(no subject)
Date: 2010-01-20 05:41 pm (UTC)(no subject)
Date: 2010-01-20 05:42 pm (UTC)(no subject)
Date: 2010-01-20 05:42 pm (UTC)(no subject)
Date: 2010-01-20 05:49 pm (UTC)(no subject)
Date: 2010-01-20 05:55 pm (UTC)That's the recipe I used. I chopped things a little coarsely, not into a fine paste, but a chunky salad not unlike tabouli in texture. :)
(no subject)
Date: 2010-01-20 06:03 pm (UTC)(no subject)
Date: 2010-01-20 06:07 pm (UTC)