One of my favorite things to do is to host parties. Dinner parties. Showers. Concerts. Birthdays. Or just a quiet evening with a friend or two. I pretty much consider it a party if I've got at least one person to cook for. Tonight I was determined to use the rest of the leftover bread I made the other night and I needed to use the basil in my kitchen also. I referred to one of my favorite pesto recipes from the Organic Cookbook, except I tweaked it a bit. I made garlic bread the way I always do but using the homemade bread made it even better. My friends and I gathered around the table, pumpkin candle lit, Josh Garrels on the stereo, and of course the food hot and ready to savor each bite..
Teebs' version of Basil Pesto
2 T. pine nuts*, lightly toasted
4 handfuls of fresh basil (or all you have, I use a lot)
2 handfuls of baby spinach, long stems removed
3 garlic cloves, peeled and crushed
4-6 T. extra virgin olive oil
sea salt & freshly cracked pepper
a handful of nutritional yeast or parmesan cheese (optional)
Process all ingredients except oil. Add enough oil so it's nice and smooth. I like texture so I don't process it too long. You can adjust it as needed by adding more spinach & basil or oil. I personally like my pesto very green and pasty. Set aside until needed. *Toast extra pine nuts if you would like to toss some on top of the pasta. Adds a delicious texture! (I actually used chopped walnuts on top)
I roasted broccoli by tossing it with olive oil, sea salt & pepper on a lined baking sheet and baked it at 375°F until tender and caramelized. For a side dish, I sauteed a little onion in a saucepan with olive oil and added sliced patty pan squash with sea salt and pepper until tender and lightly browned. YUM!
Teebs' Garlic Bread6 T. margarine (or butter, olive oil, or vegan margarine)
2-4 garlic cloves, minced (depending on your preference)
paprika, sea salt, black pepper
fresh parsley, chopped (dried works fine too)
favorite bread, sliced (french, italian, & ciabatta are good choices)
Preheat oven 375. In a small saucepan add margarine and garlic. Saute until margarine is melted and bubbly, you can cook it a few mins to brown garlic if you'd like. Meanwhile, line a baking sheet with foil and lay slices of bread down. Using a brush or spoon, coat slices with generously with melted margarine and chunks of garlic. Sprinkle with a little paprika, sea salt and freshly cracked black pepper. Bake about 8-10 minutes, until lightly browned. Top with fresh parsley. If using dried parsley, you can put it on before baking.
This is one of my favorite meals to make. I love making this with a mixture of all kinds of roasted vegetables, whatever is on hand! And fellow hosts: It's always a hit!
Goodnight friends,
Chef Teebs
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