Every summer it is a tradition to visit my family in Minnesota. My grandparents, my mom’s 7 siblings, all their kids and grandkids gather at our lake cabin to enjoy time together on West McDonald Lake.
Family dinners are always one of my favorite things while we are together at the lake. Everyone pitches in to help making the meal and once it’s complete, we eat under the ambience of a radiantly pastel sunset and enjoy the cool evening weather.
Lakeside Dinner: Pesto Pasta with Baked Asparagus and Pesto & Mozzarella Garlic Bread.
Last week when my aunt Sherri came to visit the fam at West McDonald she brought her famous homemade pesto, which is made with her own organic basil. P.S. Sherri grows her herbs in an Earth Box, probably the coolest invention I have ever seen, especially for those people who lack a green thumb like myself.
Aunt Sherri’s Pesto
What You’ll Need:
2 cups firmly packed fresh basil leaves
3/4 cup grated Parmesan cheese
3/4 cup olive oil
2 tablespoons toasted pine nuts
4 cloves garlic
Easy as Pie:
Place all ingredients in food processor and blend until desired consistency! Store in an airtight container in the fridge. To freeze, spoon pesto into ice-cube trays, freeze, and once frozen, place pesto cubes sealable plastic bags for up to 6 months. Defrost on the counter, on the stove or in the micro.
Try switching up your go-to pasta red sauce with pesto!
You can make a million and one meals with pesto, but for our dinner we tossed it over some pasta and cooked shrimp. Spread on bruschetta, pizza or a sandwich, add it to soups, top it over meats or fish, use as a cracker dip, or if you love it as much as me–eat it by the spoonful.
Love food. Love self. Love life.