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
Goat’s Milk Yogurt with Raspberries and Goldenrod Honey
Spaghettini with Basil Pesto
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.