Saturday, August 6, 2011

garden green veggie pesto

I'm running my first 1/2 marathon tomorrow. With all the craziness being with my family I have not been training so I'm a bit nervous about being able to run these 13.1 miles tomorrow but for tonight we'll eat pasta. The friend that got me to sign up for the race has invited us over for a pasta party. Since I'm trying to eat as much as I can out of our yard while I'm here I've offered to bring a pesto from garden greens. 

I cooked chard and beet greens with olive oil and garlic, when they were nice and tender I put them in the food processor and added fresh basil from the yard, slivered almonds (because we had them on hand), salt and pepper. We put i t over fusillli  pasta and added a can of white beans.

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