I’ve had a printout of a recipe for Classic Fresh Pesto Sauce on my kitchen counter for over a week now. Every morning when I come in from the garden I think to myself, I should have cut basil so I could make pesto but, then I think about the weather forecast and how hot it will be and fixing pasta which was the whole reason I was going to make the pesto, doesn’t sound like a great idea anymore.
But finally, the weather has cooled down and we’re enjoying temps in the 50s overnight and into the mid 80s during the day. Beautiful weather. Weather that makes me feel like cooking pasta. So this morning I gathered pesto ingredients; fresh basil, parsley and oregano and took them to the kitchen along with some summer squash and cherry tomatoes that were ready to pick. Today I would make pasta with the Classic Fresh Pesto Sauce for lunch.
With no real recipe in mind but the pesto sauce I decided that I would cook up some brown rice spaghetti and toss it with uncooked, shredded summer squash and the pesto. The final touches would be halved cherry tomatoes from my garden, shredded parmesan cheese and ground pepper.
I have to say I think the squash idea turned out great. If you didn’t see me put it in the dish you wouldn’t even know it was in there. The taste of the raw squash is very mild, so when you add the pesto and toss the mixture the squash just blends in.
The pesto sauce recipe I used is from Renee’s Garden Blog, June-2013 and it’s one that will become a standard for me. I did change one thing from the original recipe, instead of adding fresh garlic as noted in the recipe, I added a whole head of roasted garlic. Roasted garlic is one of the staples I try to keep in the refrigerator. Its is easy to make, has a more mellow taste than the raw. To make roasted garlic you start with whole fresh heads. Cut the tops off of each head and place in foil, pour olive oil over the heads just so it seeps down amongst the cloves, you won’t need a lot, maybe a tablespoon or less per head depending on head size. Seal the packet tightly then roast in a 350° oven for about an hour or until the garlic is soft to the touch. Let the packet cool, then refrigerate. It’s that simple. To use just squeeze the cloves from the head if you’re using the whole thing. If you want to extract just a few cloves, I find a fork or the tip of a knife works well for scooping them out. If you’ve never tried roasted garlic in pesto or other sauces give it a try you just might find that you like it as much as I do.