Tuesday came and as expected, the Green Grocer stopped by to give me a recipe he found out of the Oregonian (http://www.oregonlive.com/recipes/oregonian/?archive). Todays recipe was a Basil Pesto, and he thought it was quite unique because the pine nuts were roasted in a pan not in the oven. I thanked him and told him that I would give it a whirl and see if it made a difference.
1/2 cup toasted pine nuts (see note)
4 cups lightly packed fresh basil leaves, (2 ounces)
1/2 cup finely grated parmesean cheese
1 clove garlic
*Coarse salt and freshly ground pepper
1/3 cup evo (extra virgin Olive Oil)
In a food processor combine pine nuts, basil, cheese and garlic. Season with salt and pepper. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube. Process until smooth.
If not using the pesto right away transfer it to a container, pressing plastic wrap directly on its surface to prevent it from oxidizingor turning dark. Refridgerate for up to 5 days.
NOTE: To toast pine nuts, heat in a dry skillet over medium heat until they start to brown, stirring occasionally. Be careful not to burn
He collects recipes, cuts them out and saves them, shares with me, brings me fresh dill, basil, rhubarb, cucumbers, eggs, you name it. The ironic part of all this is the man does not cook. He doesnt have a stove! lol So on Tuesdays and several times a month, he drops by and brings me harvests from his garden. He was dubbed the Green Grocer by a gal who runs the Tanning Salon in town. She finds it amusing that he brings me fresh produce.