Rode my bike to the farmers market this morning. I am looking for two thing in particular. Sweet dumpling squash (There is only spaghetti squash in the garden) and sweet basil (The Japanese beetles loved my basil this year). I love pesto. That wonderful basil paste with garlic. As I see it angels came down one sunny fall afternoon and harvested basil and garlic. A dash of olive oil and pine nuts and the paste is nothing short of heavenly. Each bite of pasta covered in dark green pesto, I could not ask for more. This is what autumn is all about.
I stopped at the Coffee Bean Connection for a latte before riding to the market. I get a double shot in a short glass because I like to taste my coffee. The hot latte on this cool morning is just what I needed. A quick pick-me-up. So I head up to the market. I grab a couple of Cherokee tomatoes and a Fibonacci broccoli. Everyone calls them Romanesco broccoli but I call them Fibonacci as it is the ultimate fractal vegetable. (I will save this for another post).
I walk down the block and spy some sweet dumpling squash. I love them steamed. So sweet and buttery. Vegetarian candy. I buy for so that I will have some for the next couple of weeks. I also see some sweet basil. I buy 6 bundles, or maybe 8. Enough to fill a large paper shopping bag. Now I am ready for dinner. First I will make the pesto for the winter mouths and then a pasta dinner with the Fibonacci broccoli and pesto.
Pesto
6 cups sweet basil leaves compacted
2 cups pine nuts
2 cups petitas (Pumpkin seeds)
3 heads of garlic.
3 cups of extra virgin olive oil.
Add all the ingredients to the food processor and process until smooth. I usually do this in several batches as my prcessor is rather small. package in a shallow glass container with lid. Cut with a knife like you were cutting a cake. This will make it easier to dispense once it is frozen.
I got hungry so a chopped up three red carrots and one red pepper and one banana pepper. I sauteed them in some olive oil while I boiled pasta. I added some of the fresh basil and pasta. Lunch is served. Now I can wait until dinner for the Fibonacci broccoli and pesto. Some rosemary potato bread too.
Adventures of a Part Time Vegetarian 