I love summer. LOVE. IT. It's my favorite time of year. I love the smell of hot trees. I love the sound of sprinklers and kids. I love grilled food and fresh veggies. It's perfect! And the Pacific Northwest is in prime-time summertime. Our veggies and herbs are going nuts and we are trying to use them up as fast as we can. Ina Garten makes a wonderful pesto and pea salad, that I made with basil and parsley we are growing. We ate this with a roasted chicken and had watermelon mocktails swirled with mint we are growing. It was a really good dinner, and it was so pretty - just like summer!
Pea and Pesto Salad - from Ina Garten
Serves 2 (With left over pesto)
For the Salad
5 oz of baby spinach
1 cup of peas (I used frozen peas, defrosted in hot water)
For the Pesto
1/4 cup toasted pine nuts - divided
1 1/2 cups basil leafs
1/2 cup of parsley
1/2 cup Parmesan cheese
1/4 cup olive oil
2 cloves of garlic
Salt and pepper to taste
Defrost peas in hot water for a few minutes. While peas defrost, arrange spinach on a large platter and toast pine nuts for pesto and to top the salad.
In a food processor, pulse half the pine nuts and Parmesan cheese. Add garlic and pulse a few more times. Add in basil and parsley. While the food processor runs, pour in enough olive oil to make a nice paste. I used about a 1/4 cup. Season with salt and pepper to taste.
Toss spinach with peas and about half the pesto. Top with reserved pine nuts. Serve with sliced lemons.
6 cups chopped seedless watermelon
1/2 a lime, juiced
1 cup soda water
2 sprigs fresh mint
In a blender combine watermelon cubes, and lime juice. Pulse until well blended. Divide the juice between 2 tall glasses and top with soda water. Swirl with mint and drink up!
Enjoy some summertime!!
Made this time last year...
Veggie Hand Pies and Peach and Blackberry Galette
Green Chili Turkey Burgers