Farmer’s Market Bounty

Some pretty pictures of the food I made this weekend after trips to the Farmer’s Market. This will be a shortly worded post (gasp! Adam write a shortly worded post?) because I really took these pictures for another project, let’s just not tell anyone I shared them here, k?

Red and Yellow Tomatoes with Basil

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Goat’s Milk Yogurt with Raspberries and Goldenrod Honey

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Spaghettini with Basil Pesto

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Actually, screw the shortly worded thing, I’d like to speak in praise of pesto. Pesto is so easy to make and perfect for your leftover basil which I had after the tomatoes. Pesto-making isn’t even cooking, it’s blending. You need a food processor. That’s it. Drop in 1/4 cup walnuts, 1/4 cup pignolis and 4 or 5 cloves of raw garlic. Pulse until it makes a paste. Add 2 cups of basil leaves packed. (About one big bunch.) Salt, pepper. Turn the processor on and then slowly drizzle in half a cup of olive oil. This is the Barefoot Contessa’s recipe, I should mention that. But I don’t think she really owns the pesto-making patent. And in the summer time, nothing tastes better–believe me–than delicious skinny spaghettini strands coated in garlicky pesto. Go make some now, you monkey.

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