Tag Archives: pesto

Pesto Potatoes with Soft-Boiled Eggs

Posted on by November 19, 2014

I love pesto sauce, like all Summer sun worshippers and Italophiles and these Pesto Potatoes with Soft-Boiled Eggs encourage pesto for breakfast. And this time of year, when basil is still abundant, but it’s time to thinking about preserving Summer’s abundance, I make lots and lots of pesto and freeze it. After all, there’s only so much pesto al pasta and pizza with pesto sauce that you can eat in any given week, but when you make it and freeze it for winter, the number of pesto dishes a person is able to consume is (thankfully) greatly increased. But it doens’t have to be pasta that you make for pesto all winter long. When you need some variety, these Pesto Potatoes with Soft-Boiled Eggs are a delicious use that makes Pesto great for an easy weeknight dinner, or even a great brunch. It’s really simple; we’re just making an alternative potato salad and then topping it with soft-boiled eggs, instead of my standard poached. Pesto Potatoes with Soft-Boiled Eggs are also a great shoulder season meal, as the potatoes feel a little more substantial and fall, or perfect for getting to enjoy some of your fresh basil in the dead … Continue reading →

PESTO!

Posted on by October 28, 2014

Just in case you have basil coming out of your ears or your farm share and you don’t already have a pesto recipe… Here’s how I make PESTO!. I haven’t actually measured out my pesto ingredients in years, so when I made it this week, it was a fun exercise to measure, record, and compare to the recipe my mom gave me years ago, when I left for college. Another fun part of digging out my recipe was discovering that my Aunt Elly taught my mother to make pesto via a note written on the card. A food processor or blender makes this a dream. But making PESTO! can be done via mortar and pestle as well. In fact, that’s how it got its name. 2 cups fresh basil leaves (gently packed if you’re serious about measuring, or two big handfuls) ¼ cup pine nuts ½ cup fresh parmigiano reggiano cut into small pieces (or grated if you’re making it by hand) 2-4 cloves of garlic ½ cup olive oil 1 + teaspoons sea salt extra parm and pine nuts for garnish 1 pound spaghetti Put a big pot of salted water on the stove to boil. Wash and dry the … Continue reading →