Basil Pesto trifecta

Summer is here and the livin’ is easy.  My strategy this year is to not only enjoy the local bounty today but to also save some for a rainy day.  So many years we just gorge ourselves on the local produce, and honestly think we never want to see it again.  Then the winter months arrive, and surprise, surprise, we’re ready for a taste of summer.

At our local Farmer’s Market and in Lon’s farm stand, basil is ruling the roost.  So, pesto it is!   A few batches of pesto creates treats for months to come.

The Cooking Light magazine has bunches of wonderful summer time treats in the current issue, go figure, but several with pesto caught my eye.  This was not one of those nicely planned, hmmmm, I’m making pesto, what else can I use it in this week kinds of things.  Oh no!  This was one of those, I want to make this, and that, and that other thing, and oh my, what a surprise that they all involve basil pesto.  And at this point some people have their radar way up, considering the word “craving” and may I just stop you right now.  No, nope, nada.  This is really just about the love of the green.  Really.

Warning, this is another recipe that will make measuring mavens crazy.  These proportions worked for three hefty bunches of basil.  But really, pesto is forgiving … you can do it!

Enjoy the basic basil pesto along with the sandwich pesto mayo and pesto dip options!

Basil Pesto

Ingredients:

3 bunches basil, leaves removed

8 cloves garlic, roughly chopped

1 1/2 cups pine nuts

4 oz parmesan, grated

1/3 cup olive oil

Kosher salt and pepper to taste

Directions:

1.  Add add basil leaves, garlic and pine nuts to food processor.  Pulse several times until roughly chopped.  It should look like bulgar at this point.

2.  Add parmesan and pulse processor again.  Slowly add olive oil until it gently puddles at the top of the pesto.  More oil may be needed depending on the temperature that day.

3.  Taste.  Add salt and pepper as needed.

Notes:

*  The parmesan adds a bit of saltiness, so do taste the pesto after adding the cheese and before adding the salt.

*  Don’t get frightened of salt here .. up to a point it just makes the flavor burst!

Beer and Pretzel Dip

Monday Night Football is all about getting together with a friends. We rotate houses each week, with the host providing a light meal for the group, and the rest of us occasionally bringing a snack or side dish. It is all quite informal, and it always works out perfectly without a lot of planning. When the game is worth watching, not like last night, we watch and chat. When the game has no glory, we just chat and catch up with each other and share a few laughs. We also have a simple little pool set up … just a few bucks involved, just choose the winner for each game, no spread involved. This provides fodder for a bit of trash talking each week. Either way, “our” team wins.

When deciding which little snack to bring yesterday, the thought of tailgating types of food brought to mind: beer and pretzels. Yum! And what could be better than beer and pretzels? Well, just add some cream cheese (that always helps!), ranch (for that slightly trashy aspect of the game), and cheddar cheese (it is a dip, you know) and you have the best darned pretzel dip ever! Mind you, there is nothing local, nothing fresh, and nothing healthy at all in this post. But, if you had seen my friends’ eyes open wide and a smile light up their faces when I walked in with a bowl of dip and bag of pretzels to our gathering last night, you’d know this just begged to be shared!

Enjoy!

Ingredients:

2 8 oz packages cream cheese, softened

8 oz grated sharp cheddar cheese

1 pkg dry ranch mix

6 oz beer

Directions:

Mix well and chill for at least 60 minutes. Serve with pretzels.

Notes:

* I’ve whipped this up successfully with low fat cream cheese and cheddar with good results.

* Since a bottle of beer is more than 6 ounces, you’ll have to figure out what to do with the rest on your own!

* If you like a nice winter beer, do give this Sierra Nevada Anniversary Ale a try.

Popcorn with Parmesan and Pepper

Last night, we needed a decidedly adult snack for watching “The Show” aka the Veep debates. Popcorn is always good during a show, so I whipped up a batch of my favorite salty treat. This is definitely not your childhood popcorn, and while it may sound a bit odd, be assured that the bowl will always end up empty! I find this best enjoyed with a nice, frosty brew.

As for the debate, it wasn’t the laugh-fest we expected, but was certainly riveting! What did you think?

2 TBS corn oil

1/3 cup popcorn kernels

2 TBS extra virgin olive oil

1/3 cup freshly grated Parmesan

1/2 tsp freshly cracked black pepper (or more to taste)

1/2 tsp kosher salt (or more to taste)

1. Make fresh popcorn by heating olive oil in a tall pot over medium – high heat. Add one popcorn kernel, and when it pops, add the remainder. Put the lid on the pot and gently slide the pot back and forth over the heat. When the popping stops for 15 seconds, remove from heat.

2. Drizzle olive oil over popcorn while stirring.

3. Add cheese, salt, pepper and toss gently. Serve.

Note: Yes, you really do want to make your own popcorn and not just do the prepackaged microwave thing. (Have you ever opened one of those bags before popping? Eek!) If you have a popcorn maker, of course that will do just fine.