theboxexperiment

Attempting to live a more sustainable lifestyle.

Homemade Pesto July 7, 2011

Filed under: Dinner,Snack,Vegetable — theboxexperiment @ 9:54 pm
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Earlier this summer, we’ve planted 3 basil plants that have really taken off. We have a lot of basil, definitely more than we can use for just the 2 of us. I made a test run of homemade pesto, it turned out fantastic so I am definitely going to make another bigger batch to freeze.

Ingredients for Small Batch

  • small bunch basil leaves (~1 cup)
  • 1-2 cloves of garlic chopped (depending on how much you like garlic)
  • 1/6-1/4 cup of macadamia nuts (most people use pine nuts but they were way to expensive at the grocery store)
  • 1/4 cup grated parmesan
  • 1/4 cup  extra virgin olive oil
  • sea salt to taste
Steps
  1. Wash the basil leaves with water, dry in colander.
  2. Place basil leaves, nuts of choice, and salt into food processor. Pulse until finely chopped.
  3. Add the chopped garlic and the parmesan to the food processor. Pulse till combined.
  4. Add the olive oil and pulse till joined (the longer you run it, the smoother it will be).
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Orzo Pasta Salad

Filed under: Dinner,Vegetable — theboxexperiment @ 9:06 pm
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This is one of our favorite summer salads, I first found it on Food Network from Giada De Laurentiis.This is a fresh, light, tasty salad. It is an easy make ahead dish and keeps really well in the fridge for a few days. It’s a quick dish to make, the longest part is waiting for the pasta to cool off slightly. Some like this dish on the warm side (not hot!) and on the cool side. So if you don’t want to wait, you can make this while it’s warm.

Great for a summer potluck or a picnic at your favorite water-side place. It’s also fantastic for a quick weeknight dinner.

Quick Note: the recipe below makes a very large amount of this stuff, I would make the full recipe if I were feeding 4+ people (it’s normally perfect for about 6 with no leftovers). For just the 2 of us, I cut the recipe in half and we have enough leftovers for another full dinner side.

Ingredients

  • 1 lb orzo pasta
  • 1/4 cup extra-virgin olive oil
  • 2 cups baby spinach (about 3 oz)
  • 3/4 cup feta cheese
  • 1/2 cup dried cranberries
  • 12 fresh torn basil leaves
  • 1/4 cup toasted pine nuts (sunflower seeds, cashews, and macadamia nuts work well as well)
  • 3 tbsp of fresh lemon juice
  • salt and pepper to taste
Steps
  1. Bring a large pot of salted water to a boil over high heats.
  2. Add the pasta. Cook until tender but still firm to the bite (about 8-10 minutes).
  3. Drain pasta and set aside to cool.
  4. Once the orzo is cool, transfer to a large serving bowl.
  5. Add the remaining ingredients.
  6. Toss gently to combine.
  7. Enjoy