But, anyway, pesto pasta with grilled chicken and tomatoes was on the menu this evening. Because I have a cool little food processor and two big pots of basil, I've been making it fresh all summer. Love it like that. I even make enough to freeze and put in baggies for future meals (thank you for the tip, Giada--please call if you get divorced).
So, without further ado, here's the tale of dinner...
This is basil, which I'm about to cut. Smells good. And the picture you can barely see is of a cool building in the West Village, which I will buy and live in when I'm rich and successful.
Basil in process of being processed.
This is the rice cake I was eating to keep myself from killing my appetite.
In addition to basil, pesto calls for garlic, olive oil, Parmesan cheese, salt, pepper--and pine nuts! I'm toasting them in this picture. That mug had water I drank to keep from getting parched. Cooking is a hard business.
Grilling the chicken. Grill pan + apartment = heaven. I have nowhere to place a real grill, so I use one of these pans, which I cover with a pot cover to radiate the heat on all sides of the meat. Works well. I'm not sure why this is orange-colored.
And, here we go! I added grilled tomatoes coated with olive oil, salt and pepper to the side, which were subtle and very tasty. I threw the pesto sauce on the pasta with a splash of pasta water that I saved. A little dash of Parmesan cheese, and this was ready to go--and good!


