Homegrown and Homemade: Pesto and Pizza
I didn't do much planting this past spring. I wasn't sure if we'd be moving this summer and didn't fancy lugging a bunch of plants halfway across the country. In fact, the only things I did plant were a couple of basil seeds I had left over from last year. Aided by the compost from our backyard bin, those seeds have grown into seven healthy plants that are throwing up leaves like there's no tomorrow. Piercen is a big fan of pesto sauce, so I've been processing most of my leaf pickings into pesto and freezing it into "ice cubes" for later use.
We never have pine nuts in the house, so I typically use whatever type of nuts we have laying about. This batch from last week included a mix of almonds, pecans, and sunflower seeds, along with the requisite olive oil.
For Sunday's dinner, I decided to throw together a homemade pizza using Amy Dacyczyn's Tightwad's Gazette recipe for the dough, sharp cheddar for the cheese, fresh veg from the farmer's market for the toppings, and some of our homemade pesto for the sauce.
It was glorious.