Saturday, October 11, 2014

Homemade Fettucine with Pesto

Sunday 5 October
Back on Friday, it was announced that the temperature would go down to 40º overnight.  That would have completely crisped our basil plants, so after we used all the holy basil in that night's dinner, and covered the littlest plants with plastic-bottle cloches, we chopped down the three biggest plants to make pesto.

We were very seat-of-the-pants about measurements, but the recipe was more or less based on our classic besto pesto.  Results were a lovely malachite green.

So today Holt made a batch of fresh fettucine that would be worthy of such a thing.  All we had to do was lavish the one on the other, toss, and serve (and eat).

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