As I write this post – I am pretty excited.  I just got back from the house and I am so impressed at the progress the builders made with the upstairs baseboard.  Great work guys!  Also, we received a delivery for the post in the middle of the main floor and we had to check it out.  It looks awesome!  I am getting excited -  can you tell?  OK  sorry for getting off topic.

On To The Food

Who loves Pesto? Pick me pick me!  I am a huge fan of pesto, however I never made sundried tomato pesto before.  My only experience has been with the traditional basil pesto.   On Sunday I thought I would give this a try and see how it turned out.  It was a huge success!  I found it a little strong but I really enjoyed the flavor overall.

Below are the simple ingredients and steps to make it happen.

Ingredients

• 1 Cup sun-dried tomatoes
• 1/2 Cup pine nuts
• 1/2 Cup grated Parmesan cheese
• 1 Small bunch parsley
• 1/2 Cup extra virgin olive oil

Method

1. Puree everything together in a food processor until smooth.
2. ENJOY!

Zesty Tip: I like to let the pesto sit out for about 20-30 minutes to let the flavors come together. If you are putting the pesto on pasta there is no need to reheat it – just toss it in with the warm noodles and serve.  It is also great as a sandwich condiment.

I am just watching an awesome episode of Criminal Minds.  I am addicted to that show.  What is your favorite TV show?

I hope you have a great Wednesday.  I will talk to you tomorrow and share with you a quick dish using the pesto.

Take care

zesty

This a guest post by Eat Live Travel Write, enjoy!

Eating and drinking were definite priorities on a two-week meander through Tuscany and Umbria in the summer of 2005.  One of our most memorable meals was at “Pane e vino”, a small restaurant in Todi, tucked off the tourist trail in a small alley.  I chose a simple pasta dish that night, infused with lemon and garlic, so utterly delicious in its simplicity that we thought it would be easy to replicate a couple of nights later.  We failed miserably!  On returning home, I wrote to Gourmet magazine to see if they could obtain the recipe for me.

A few months later, I received the recipe as sent to Gourmet by the restaurant in charming, broken and very literally translated English.  Their recipe calls for called fresh taglierini, but I like it best with spaghettini.  The recipe that follows, whilst inspired by the original, is the result of much experimenting.  Enjoy!

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