Battle of the Bush - no more McDonald's while I was out!

So after almost three weeks away from my plants, they've taken over. I find Sandro hidding in the bedroom, avoiding the kitchen all together (no surprise). In a battle against McDonalds, and the mission healthy nutrition, Sandro and I don our fighting gear and go after the monsterous herb bush with a passion.

We captured enought green and purple basis for a week's worth of healthy food.

While the battle was exhausting, we used some of the treasure towards Mojitos to keep the troop's spirits at an all time high.

Finally, after the last leaf was won, we celebrated over a warm, aromatic bowl of pesto and fettucini.

The pesto recipe is Sandro's older brother, Carlos. He walked me through it over the phone and I must say, it's the 2nd best pesto I have ever had (2nd to pesto in Vernazza, Italy). If anyone would like to try at home, here's the recipe (nothing's exact, just throw it all in a blender, boil for 10 - 15 minutes and pour over your favorite pasta or spread on toasted bread with fresh tomatoes and parmesan cheese):

3/4 part washed raw spinach (I used a whole tub of organic spinach pre-washed and packaged)

1/4 part fresh basil (leaf only)

4 TBS olive oil (adjust according to amount of spinach and basil)

1/2 - 1 cup water (depends upon how thin or thick you like your sauce, you will need to help you blend the spinach and basil with ingredients below)

2 tsp chicken stock concentrate (1-2 cubes if dry; I use wet paste from Cosco)

8 oz fresh cheese (Latin style fresh cheese is a bit crumbly and bland which is what you want)

3 - 4 garlic cloves (raw) - just toss them in

Small handful pine nuts or walnuts

Pepper to taste

1. Blend spinach, adding water to help you blend (use a wooden spoon to push the spinach around, turn off the machine if you need to really mix, then turn back on).

Add water as you need to help the blender liquify the spinach.

2. Add all the basil and a little bit more water as you go.

3. Add the chicken paste or cubes.

4. Blend.

5. Add the fresh cheese and pepper to taste.

6. Add a splash or cream, milk or half and half (about 1/4 cup)

7. If you have pine nuts or walnuts lying around, add a small handful and blend into mixture.

8. Blend until 90% liquid, you do not want to blend so much it becomes watery.

9. Transfer pesto to pot and boil on low heat, stirring occassionally, for about 10 - 15 minutes. This process is more to heat up the pesto than cook as nothing in the pesto really needs to be cooked.

10. Serve over freshly cooked pasta.

Buen provecho.

Thanks Carlos, I love your pesto!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!