A few good things....

I recently made a few things that I want to share with you.  I don't have a witty story to go along with it.  It is just good food in it's purest form.

The first in this 3 part post is herb pesto.  I don't know about you all but I am craving warmth and the delicious bounty of produce summer brings.  I NEED to go to the Farmers Market and feel, smell and taste the fresh veggies and fruit.  I long for the lazy days spent at Lake Monroe floating in the sun then going back home to have a fresh, grilled dinner outside under the stars.

This isn't really a good time of year to buy the ingredients necessary for this dish but I decided "So what"!  I wanted to taste the fresh tang of the herbs and garlic in my mouth, close my eyes and hope that we just have to endure a few more weeks of winter.

For all of you heading south for spring break...well, just don't tell me about it.  I am not too proud to admit I am a little jealous ;)

Herb Pesto

1 cup fresh basil
2 tbsp. fresh sage
1 tbsp. fresh oregano
1/2 cup baby spinach
1/4 cup pine nuts
8 garlic cloves
1/2 cup Asiago cheese, grated
1/2 cup extra virgin olive oil
Kosher salt to taste/Fresh ground black pepper to taste

In a food processor or a blender, chop all of the herbs and the spinach together.
 Next, add the pine nuts and the garlic cloves and chop together.
Then, add the grated Asiago cheese and slowly pour olive oil into the mixture to emulsify.
 Season to taste with kosher salt and fresh ground pepper. This recipe makes approximately 2 cups.

I tossed this with whole wheat linguine and grilled chicken .

An alternate recipe for Basil Pesto uses 2 C basil, 6 cloves garlic, Parmesan cheese instead of Asiago.  Same directions.  I make a lot of this in the summer and it is great on pizza or...really...on a lot of things!