seasonal eating – Page 6 – Dragonfly Home Recipes

Basil-Parsley Pesto

Servings: 4
Time: 15-20 minutes
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Ingredients:

1 cup firmly packed fresh basil leaves
1/2 cup firmly packed parsley sprigs (either flat or curly parsley) with stems removed
1/2 cup grated Parmesan cheese
1/4 cup almonds, walnuts, or pine nuts
1 large clove garlic, minced
1/4 cup extra virgin olive oil
1/4 teaspoon salt

Directions:

In a blender container or food processor bowl, combine the basil leaves, parsley, Parmesan cheese, nuts, garlic, and 1/4 teaspoon salt. Cover and blend or process with several on/off turns, until a paste forms. When the machine is off, scrape the sides and stir the ingredients before starting again. Then gradually add the olive oil and keep processing and scraping the sides in between processing, until you reach a smooth consistency. (It doesn’t have to be completely smooth, but enough so that it is like a sauce or dip).

This amount of pesto can be tossed with 12 ounces of cooked pasta to feed about 4 people, or you can divide it up and use some for a dip or spread. Store in the refrigerate for 3 to 5 days, or freeze in airtight containers. Enjoy!

At last, the black raspberry bushes, all in different corners of our yard, are offering up their deep, rich fruit. We did not plant these bushes, they just came with the territory. When we first moved here, I thought they were red raspberry bushes, since that was all I had ever seen. I was confused when I picked a red berry and it tasted sour. Now I have come to appreciate the dark purple berries, and their subtle, wild flavor. The photo of the berries in the colander betrays a little bit of impatience on my and my daughter’s part, as a few of the berries are not as dark as they really should be when we picked them. But since all the fruits and vegetables are so much later than usual this year, we have been waiting a couple extra weeks for our black raspberries to become ripe, and they are now irresistible! Not only do they taste delicious, but they are loaded with health-boosting antioxidants.

I have posted a recipe in the post below for black raspberry muffins. This recipe will also work if you use red raspberries. I like to use the black ones since they are the ones growing in our yard, and it is fun to send my daughter (who loves to forage for berries) out to fill up a cup, while I mix up the batter. The whole wheat flour and rolled oats make these muffins hardy and filling, while the yogurt and touch of butter and juice make them moist. The berries, of course, are what make these muffins special and bursting with flavor, especially when they are so fresh and in season.