Leading The Good Life
28Oct/103

The Great Pumpkin

Tonight we had plans to carve pumpkins.

But first, wine.

And pesto.

We had a very affluent basil plant this year. What better way to use up the end of the crop than by making pesto? On a related note, how are we still harvesting from our garden at the end of October?!

Pesto always seems so 'fancy' to me, but it's really quite easy to make. And it freezes well...it'll be nice to taste our summer basil in the dead of winter!

Pesto

makes 1 cup

Ingredients:

2 c fresh basil leaves, packed

1/4 c pine nuts

2 cloves garlic

1/4 c olive oil (I like to use less oil than most recipes)

1/4 c grated parmesan cheese

salt and pepper, to taste

Directions:

1. Toast the pine nuts in a dry pan over medium heat, tossing often. Remove from heat when slightly golden. (Watch out, they will burn quickly!)


2. Put basil, garlic, and pine nuts into a food processor and chop.

3. Add the oil and blend until smooth.

4. Once combined, stir in the parmesan cheese and taste for salt & pepper.

Note: Use immediately or store in an airtight container. It should hold up for a couple of days in the fridge or a couple of months in the freezer. The basil will blacken when exposed to air, so either top with a layer of olive oil or plastic wrap (directly touching the pesto) before putting away.

We enjoyed the pesto as a sauce for spaghetti squash, which we topped with a fresh, albeit orange, tomato and a bit more parmesan cheese.

And then guess what was on TV...It's the Great Pumpkin, Charlie Brown!!!

I was giddy, grinning ear to ear. I just love the Charlie Brown movies! I think Kate may have been laughing at me, but I was too busy swooning over Snoopy dressed like a World War I Flying Ace to notice. :)

Now would have been the perfect time to carve our pumpkins....but we decided to make dessert instead. I used this recipe for Triple Berry Crisp (cut in half).

Berries tossed in sugar

Getting messy!

I like how they suggested pressing half of the crumble mixture in the bottom of the pan like a crust.

Layer on the berries.

Sprinkle on the remaining crumble mixture.

Bake until golden and bubbly.

With some whipped topping, if I may!

I'm totally having this for breakfast tomorrow. But with yogurt instead of whipped topping. Yum!

While this was baking, I got to work on my Halloween costume. I'm going to a Halloween party tomorrow night and am really excited to show you what I made. But it will have to wait because I want it to be a surprise!

So, we never actually got to carving our pumpkins tonight. But I think the wine, pesto, triple berry crisp, a homemade Halloween costume, and It's the Great Pumpkin, Charlie Brown totally make up for it. Pumpkin carving on Saturday!

Comments (3) Trackbacks (0)
  1. Miss Lizz: You can also add a bit of lemon juice to your pesto to prevent it from browning. The acid from the lemon juice helps slow down the oxidization and then you don’t have to use oil to top it off with in the fridge. This only works if you don’t mind a bit of lemony taste with your pesto.
    Annie recently posted..Quintessential chic- age means nothing

  2. I love pesto, but I’ve never made it myself. Yours looks awesome!

    Can’t wait to see your costume!
    Candice @ ChiaSeedMe recently posted..a big bowl of mustard


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