I know it has been a little bit quiet over here this week. We are still in Canada and will stay here filming as long as we can. There is confirmed corona in the area as of yesterday, so I do have to say that the difference in mood and concern in just a few days is marked. We are just focused on staying healthy and having plans in place for any situation that we can think of. Coco is in her normal work and school mode and Pia started her first day of on-line learning today so we are just trying to keep them in their best groove.
I have to admit that I am trying to lean in to this slower pace of life. While some of our daily routines are still in place, I do find it comical that they are all based around Coco’s job! And it seems healthiest to just embrace social distancing when not on set and try to make peace with this new way of life while recognizing that it is temporary.
I wanted to share this recipe today, not only because it is delicious and fresh and spring-like, but also because you might want to think about making a double batch! This is an excellent recipe if you are thinking about preparing for not heading to the grocery store for a while. I was preparing over the last few weeks for “just in case” food prep, and I would say that my main concern was fresh produce and herbs if I was staying home for a while. So my thought was to make extra batches of some very fresh herbaceous sauces and pesto that could be frozen and then when thawed be added to pasta or risotto.
This particular dish is a perfect example, and I hope you will give it a try. Whether you are in a high COVID-19 zone or not yet, If you are interested in me compiling recipes like this that you could use as a guide for responsibly preparing for staying home for long periods of time please let me know. Stay healthy everyone!!
*** I have to add that I am in love with how flexible some of the Seattle businesses are being. Some of my favorite local restaurants like Canlis, How to Cook a Wolf and Bounty Kitchen are all changing how they run to not only sustain their businesses and employees but also serve their community what is actually needed right now. If you are in Seattle, you should check them out!
- 2 cloves garlic
- 2 cups packed fresh basil leaves
- 1 cup packed fresh mint leaves
- ¼ avocado
- 1⁄3 cup olive oil
- 1⁄4 cup red wine vinegar
- Kosher salt
- 1 pound gluten-free spaghetti
- 2 macadamia nuts for grating for garnish (optional)
- Creamy Basil-Mint Pesto:
- In the still boiling water, add the basil and the mint leaves and boil for about 30 seconds, then immediately pull them out, drain and add to the ice water so that they completely cool down.
- In the jar of a blender, add the garlic cloves. the blanched herbs, avocado and the oil and vinegar. Puree on high until smooth and bright green, then season to taste with kosher salt. Set aside.
- In the still boiling water add the pasta and cook to al dente according to manufacturer's directions.
- Drain the pasta and rinse it with cold water. Add it back to the empty pot and add the pesto and toss to heat the pesto.
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Yes. I would appreciate more double & freeze half kinda of recipes.
Great! Thank you Courtney!