First, I’d like to remind everyone to carefully rinse their lettuce. I found two small slugs in mine yesterday! While I’m sure it’s an excellent source of protein, it’s an unpleasant surprise. However, as Alycia said, “And truthfully, I don’t want to eat any lettuce that a slug isn’t interested in.”
As I mentioned in my previous post, we are invited to pick fresh herbs from Dean’s Greenhouse when we pick up our CSA box. I had some left over from last week and I also picked a bunch of basil and parsley. What to make? I suddenly had a flashback from when I spent the summer in Italy and remembered all the pesto I ate. For some reason, I didn’t like it then. But, I decided to give it another try. I had some random elbow mac in the cupboard, so I threw that in a pot to cook. Then, I made pesto using all the basil, lemon basil, and parsley I had lying around. Oh, what a glorious thing to have fresh herbs just lying around!
Into the food processor they go along with some crushed garlic. Tomato photo bomb!
Give it a few pulses while adding enough olive oil to taste. I neglected to take a picture of this step. Sorry.
I scooped it out of the food processor and put it directly on the pasta. Then I mixed in some salt, pepper, and Parmesan cheese.
Meanwhile, I had some chicken cooking on the stove. I tossed up a salad from the CSA box and Voila! Dinner is served! P.S. It was delicious!
Lettuce Never Squash Our Love 