I used Italian plums because that’s what I had on hand, but I think this would work well with any plum variety. This is a great way to use up plums that are needing to be used before they go bad. The plums are not overly sweetened and are delicious served with Greek yogurt or oatmeal for breakfast, especially when topped with some toasted walnuts. They would also be good warmed and served over a scoop of vanilla ice cream for dessert.
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Basil Pesto
Basil is one of my favorite summer smells. In addition to adding it to just about everything I eat in the summer, I love making pesto. Basil Pesto is a classic summer staple and one that freezes really well. Basil plants are prolific producers, so I like to make large batches to freeze and use later. Whenever I have enough basil on hand, I’ll double the quantities below. Basil Pesto is traditionally made with pine nuts, but I’ve always used walnuts. Pine nuts are a little too pricey for me and I love the flavor of walnuts. Whether you use pine nuts or walnuts, the important thing is that they’re toasted dark.
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