Archive | August 2012

Parmesan, Pesto, Herbs and the Summer Harvest


If you’re growing squashes, all you need for a satisfying light meal is parmesan, pesto, and herbs. Buy a good quality parmesan and it will keep for weeks in the fridge. Make a huge batch of pesto and it will keep for months in the freezer (just scoop as you go). And herbs are easy to grow in a pot on your porch (I am growing oregano, basil, parsley, chives and mint). Here’s how it went down. My fridge is bare (I’m going on vacation). I arrive home from work in need of a tasty meal. I look at the contents of my fridge and there sits a yellow squash. Sigh…I ponder, should I order take-out? Nope, I slice the squash and a shallot and saute them until carmelized. Once plated, I add a scoop of pesto, grated parmesan and chopped basil and parsley. It was delicious. And I make a solemn vow over a bottle of expensive olive oil to always have these ingredients on hand. Amen. Photo: Becca Henry.

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