Last week our favorite vendor at the Farmer's Market was selling big beautiful bunches of basil for a dollar. I had to buy some and make some pesto sauce :p It is one of my favorites and has also become a favorite for the boys--S thinks we should have some at every meal now ;-)
Yesterday's trip to the Farmer's Market provided the veggies for a pesto-based dinner:
In blender/food processor, pulse two tightly packed cups of basil, a large clove of garlic, a half cup of walnuts (I prefer the taste to pine nuts), and a half cup of olive oil. Then stir in a half cup of Parmesan and add lemon juice to taste. If its too thick, add in a little extra olive oil.
Saute together 2 cups cubed summer squash (yellow), half a cup of fresh green beans (cut into one to two inch pieces, half a cup of thinly sliced carrots, and a tablespoon of Italian herbs. Cook until tender but firm. After heat is off, toss in a half cup of halved cherry tomatoes
Toss veggies and half a box of cooked tri-color rotini with half the pesto sauce. Add more pesto if the pasta isn't coated enough and then enjoy the rest of the pesto the next day on sandwiches ;-)
My kids like to sprinkle a little more Parmesan on top before they eat :)