I can't believe it is already Week Seven - almost two months of delicious, fresh food. The produce has definitely shifted form the beginning. At one point I was so sick of all the greens, but now I miss them. It was always a good excuse to make tacos or tostadas. The good news is that I got loads of corn this week. Corn is one of my favorite summer time treats. I don't care if I have just eaten the biggest meal of my life, if I walk by a street fair I have to stop and get the roasted corn on the cob with lime juice, salt, and chili powder. I will say that sadly this corn does not compare to the sweet corn of Iowa.
Here is what I got this week:
-Small head of lettuce
-Half a head of cabbage
I combined this week's and last week's basil and made pesto Wednesday night. This is very quick and easy if you have a food processor, but have no fear - you can also use a mortar and pestle (hence where the name "pesto" comes from), which will take a bit longer, but is the traditional way. I combined Martha Stewart's recipe from Martha Stewart's Cooking School and the Joy of Cooking.
Ingredients for pesto (1 cup):
-2 cups fresh basil leaves
-1/3 cup walnuts or pine nuts, toasted (I used walnuts because they are cheaper and don't spoil as fast, but pine nuts are delicious)
-1/2 cup finely grated Parmesan cheese
-3 cloves garlic, peeled*
-1/2 cup olive oil, or more if needed
-salt and pepper to taste
*Martha Stewart recommends blanching the garlic to mellow its flavor, creating an overall sweeter pesto. To blanch - place garlic cloves in a small sauce pan and cover with 1 inch of water. Bring to a boil over high heat, then immediately drain and let garlic cool to room temperature.
To begin, toast the walnuts and then cool completely. Combine basil, walnuts, garlic, and Parmesan cheese in food processor until everything in chopped into very small bits and the basil is pulverized. While food processor is on, slowly add olive oil until the pesto is pretty smooth. Use immediately on pasta, sandwiches, or pizza, or cover with a layer of oil and store in an airtight container in the refrigerator for up to 3 days.
Stay tuned for many delicious corn recipes! Gotta run - I am making this amazing looking bread called Zucchini and Olive Breakfast Cake. Click here for the recipe.