Foodie Friday - Pesto and Poppies

First up are the poppies...this is for  Sketch Challenge 289 on SCS.  Even though I used layers, I think this qualifies as CAS too.   I tried to stay as true to the sketch as I could wthout too many embellishments just to see if I could.

 

Here's the details on the card; then onto the Pesto!

 

Supplies:

Paper - Papertrey Ink

Stamps - Hero Arts-A Wild Poppy, Saavy sentiment

Ink - Versafine chalk ink, Tim Holtz Walnut Stain

Accessories - buttons, twine

 

Pesto is one of my all time favorite foods...It's so expensive to buy but so easy to make and freeze if you grow your own Basil, Parsley, Spinach, Cilantro, or Sage... or have a generous neighbor who does!   I'll show you how I get it ready to pull out at a moments notice for stirring into sauces,  soups, topping bread, pizza, chicken and a variety of other dishes to add extra yumminess and homemade flavor.  Great for spaghetti sauce in a jar...a couple of tablespoons and you'll think it's homemade.

 

You start with this:

 

 

 

Here's the quick recipe:

 

Fresh Pesto

 

2 cups packed fresh basil, parsley, spinach, cilantro, or sage (try a combo like basil and parsley)

3/4 cup grated fresh Parmesan cheese

1/2 c. walnut pieces or pine nuts

2 large cloves of garlic, cut in half

1/4 t. salt

1/4 t. freshly ground pepper

1/2 c. olive oil

 

Remove stems from basil.  Wash thoroughly in lukewarm water, and drain well.

 

Position knife blade in food processor bowl; add basil and next 5 ingredients.  Process until mixture is smooth.

 

With processor running, pour oil through food chute in a slow steady stream until combined. 

Use immediately, or freeze for later use.  Here's how I do it: 

Place one Tablespoon of pesto into each ice cube slot.  Cover and freeze until firm.  When frozen, just pop them out and place in freezer bags. Return to freezer until needed.   They unthaw in just minutes or you can pop them frozen right into soups or sauces for extra homemade flavor.

Bon Appetit!!