I've been meaning to make this for a while and finally got to it last night. It was all eaten before I got a chance to remember to take a picture, but it was beautiful, green and freaking yummy. Guess this isn't the most pro food blog you've ever seen, but then again, that's not really the point I suppose. The point is to post easy wing it recipes. So here you go....
SPAGHETTI SQUASH: cut it in half, scrape out the seeds, place it cut side down with some water on a pan in the oven, and roast at about 400 (my Better Half does 375 I think) until soft. 30-45 minutes? When it's done, scrape it out of the skin/shell and treat it like pasta.
While that's cooking, get busy throwing all the following stuff into your food processor (I use a Ninja blender and it seems to work just as well).
PESTO STUFF:
- olive oil
- a few hand fulls of fresh basil
- a couple hand fulls of fresh, raw spinach
- a ripe avocado
- a small pile of pine nuts
- a heap of garlic
- lemon or lime juice
- even more fresh basil (or maybe even some cilantro instead)
- salt/pepper
- a little bit of whatever veggies you have left over from other stuff: I threw in a bit of raw cauliflower along with some sauteed onions and serranos.
- I definitely recommend adding some kind of chile pepper like serrano or jalepeno, but the extra veggies are just that: extra. By all means, leave out anything you think might jack up the flavor or texture too much.
RED CHILE & BASIL SHRIMP: saute everything together, adding the basil at the very last so it wilts just enough to release the best flavor without over-cooking. You could even turn off the stove, and then throw it in.
- shrimp
- minced garlic
- cooking oil/fat of choice (I prefer bacon grease)
- red chile flakes
- *splash of white wine (optional)
- chopped, fresh basil
- salt/pepper
