Pesto for Dummies

Targhee Bluegrass Festival 2008 (honeymoon)

Jeremy Garrett, me, and Tony Trishka
(yes, I am THAT cool)

Hey there. Katie here.

Nothing gets me blogging faster than rain and vacuum avoidance!

Things are just about to calm down a little bit for the Coyles in the week to come, if you can believe that.

In the last two weeks we have had five more visitors, a bunch of storms with rain and hail, one wedding, and a bunch of moose, bear, and elk sightings.
It has been eventful to say the least!

This Thursday we pack up the camper and the instruments, and head out to Grand Targhee Resort (on the border of Wyoming and Idaho, in the Tetons) for a bluegrass festival happening this weekend. It always proves to be a ton of musical fun and a great way to catch up with old friends.

(see photos above)

We look forward to it each year for 362 days.

Above is the exotic and rarely captured "empty guest room"....I try to avoid this evil predator at all costs as it usually means sheet-changing, random sock-finding, and sweeping. Three of my least favorite activities. You can't tell from this angle (if I got any closer, it would have eaten me alive) but there is a second queen bed on the floor behind the first, so bring a friend or two, and come on over!

*warning: this room tends to induce long, peaceful sleep-ins by all inhabitants.

Pfieffer the Dog, aka: PTD.

Straight Chillin'.

For the last two weeks, this dog has been DEATHLY afraid of his water dish in the kitchen.

We even changed it out with a new dish.

Still scared.

Not sure, but we'll keep you posted.

Hey! Guess what!? My basil plants are totally killing it!

(mom, this means they are doing very well)

I went out today (cue rain, thunder, and hail) and harvested a cup of fresh leaves and am going to walk you through...

PESTO FOR DUMMIES!

Ingredients:

• 1 cup basil leaves (mush them down into a measuring cup)

• 1/8 cup olive oil (I heard EVOO turns bitter in the blender so don't use that if you're going to use a blender)
• 1/8 cup nuts (pine nuts are normal, but Ed pretends he hates them so I used walnuts)
• 1 tb lemon juice
• 2 cloves garlic minced
• 1/4 c grated Parmesan (I used asiago instead)

The Process:

1. Remove stems from Basil and wash leaves in cool water
2. In a blender or food processor, blend up the oil, nuts, garlic and lemon juice until creamy.
3. Add basil leaves to the mixture and blend.
4. Add cheese, and blend again until smooth.
5. The End, dummy.
   
   

This recipe makes 4 oz., and should be kept refrigerated when not in use.

It's very yummy on pasta, pizza, or mixed into a baked potato, ENJOY!