We've found something my youngest son really likes on his Ketogenic Diet...Pesto!
Now being a native of Wisconsin small-town life I had never tasted pesto until this year. It was green...and slimy. Why would I want to pay $15-25 for that on one of our few nice restaurant (aka no boy's allowed) trips?
Last Winter we stopped at a restaurant after a neurology appointment and they had a revolving pasta bowl. We tried various sauces and the clear winner was pesto.
So this year I was excited about planting basil. Until the miniature revolution. So I went out to Walmart and got 3 over-sized, under-potted basil plants and put them in the garden.
After our first harvest this week ds#4 fell in love. He doesn't fall in love easily. This is a kid that likes no more than 4 types of food (mostly bread and none of them vegetables). Here he is with his basil net and a collection of basil he picked for his dinner. I won't gross you out with what he dips in it. He's not allowed pasta on the diet and doesn't seem to like it anyway.
Here ds#3 helps with the pounding. I knew there was a good reason to have boys. They love to pass around the mortar and pestle.
Last week it was cinnamon.
The week before that was almonds.
I think I have a green revolution on my hands. Yay for leafy greens!
Our pesto recipe (as adapted from Alice Waters, Mark Bittman, and several online recipes):
2 small cloves of garlic
1/4-1/2 cup of lightly toasted pine nuts (next time I may try walnuts or almonds instead)
pound until smooth
2 solid cups of basil
a squirt of lemon juice
chopped fine then pounded or if short on time throw into the chopper and go (my favorite method)
Mix the two batches then add olive oil (1/2 cup or a little less depending on the consistency you desire) slowly. Salt to taste.