i have kids this week. i say this because i don’t have kids most weeks.
but every other weekend and for a stretch each summer and winter we get my boyfriend’s two tweens – fresh faced and exuberant, just like kids should be. luckily their mom is a wonderful cook and a total foodie so their palate has been educated. but one can only push it so far… so without them ever knowing, i compromise.
i had gotten a big beautiful bunch of basil on saturday and it was now or never. so into the processor the leaves went along with the last of the garlic scapes, some right out of the ground garlic cloves, pine nuts, parmegiano, olive oil, salt and pepper. just a slight variation on an old standard. i simply grilled a chicken breast on my stove – not seasoning it all since the pesto was so full of flavor. then i sliced up some perfect roma’s. the bread was the aforementioned compromise. no thick chewy tuscan bread or semolina tonight. just good old supermarket sandwich bread. some kind of thick, soft, slightly sweet multi grained arnold brand bread.
and you know, it’s not my thing but you can see why the masses like it. it’s just totally likable. for example, i might date it but i wouldn’t marry it…
ok – five more kid friendly dinners to go and counting…….
4 responses so far ↓
1 wheresmymind // Jun 27, 2007 at 11:19 am
How can anything be bad with pesto? Should try it with roasted red pepper 😉
2 claudia // Jun 27, 2007 at 11:21 am
you’re right!
but what’s worse is that i had perfect arugula in the fridge. it would have been just right… but you see? that’s what happens when you have kids around. can’t think staright!
3 Holli // Aug 11, 2007 at 12:25 pm
I tried out a raw pistachio pesto the other day… It has all the same ingredients, except you substitute the pine nuts and parmesan with 2 cups of pistachios. Then you add a squeeze of lemon.
4 claudia // Aug 11, 2007 at 12:56 pm
i never would have thought of doing that! funny enough, yesterday a friend of mine was making a “raw chili” meaning vegan and no cooking – and she uses raw pistachios (unroasted) as the ‘meaty’ substance of that dish. interesting… i’m definitely trying that one. and soon as i just got a big bunch of basil…
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