My Pesto is the Best-o

Lots of basil from my herb garden.

Almost 2 quarts of organic pesto...so good!

Pesto
Fannie Farmer pg 329 - revised

1/2 cup fresh basil leaves, packed
2 cloves garlic
1/4 cup pine-nuts, toasted
1/4 cup olive oil
Sea salt

Put basil, garlic, and nuts in a food processor and process until finely chopped.  Add the oil and process until smooth.  Salt to taste. 

**I froze this in quart jars with a film of olive oil over the top so it doesn't turn black.  Next time I will freeze it in a muffin tin (sprayed with Pam, maybe???) so it will be in dinner sized pieces.

Summer Pasta Salad

Summer Pasta Salad 

24 oz pasta, cooked (we use this or this)
4 cups (more or less) summer squash, diced and sauteed in coconut oil with salt and pepper
6 cups (more or less) tomatoes, diced
2-4 cups chicken, cooked and diced

For the sauce whisk together:
1/2 cup mayonnaise
1/2 cup pesto
1 cup milk (we use raw milk)
1 Tbsp dried onion flakes
2 Tbsp lime juice

Combine all ingredients and refrigerate.

GF/DF...It's What's for Dinner

Thai Peanut

from: Better Homes & Gardens

12 ounces dried fettuccine or linguine

3 cups frozen peas, thawed

2 cups cooked chicken, thawed

2 cups diced pineapple (big can)

½ cup water

½ tsp chicken bouillon (We use Better Than Bouillon)

¼ cup creamy peanut butter

2 Tbsp soy sauce (We use La Choy)

2 Tbsp lime or lemon juice

1/8 tsp crushed red pepper

1 clove garlic, minced

Cook pasta according to package directions. Put peas, chicken, and pineapple in colander and pour hot cooking liquid from pasta over. Drain well and return to pan.

For sauce, in a small saucepan stir water, bouillon and peanut butter. Heat and stir with a whisk until peanut butter melts. Stir in soy sauce, lime juice, red pepper, and garlic; heat through.

Add sauce to pasta mixture. Gently stir to coat pasta with sauce.