Since the beginning of July, I’ve been buying basil by the bucketful from our neighborhood farmers’ market. We used to grow it ourselves, but didn’t yet get around to setting up our container garden since moving here – but one vendor sells stuffed baggies of it, $4 for 5 bags, and I’ve been stocking up every weekend.
Usually we get Genovese or Big Leaf, since we use it almost exclusively to make pesto, but this week there was only one bag of each by the time we arrived – but they were also selling a variety I hadn’t seen before: the beautiful dark purple Red Rubin.
… and tried it out on some pasta for Sunday’s dinner.
I was running short on time, so John kindly grabbed my camera and shot some photos of it – I definitely didn’t want to use it all without getting a few shots of its purple prettiness. Unfortunately, when you hand the camera to a rogue outside photographer, they sometimes go off-assignment.
Hey, what? You’re supposed to be taking photos of the pesto, not me.
This may be the first time I experienced for myself the look I so often get from other family members who I too-frequently photograph.
The pesto turned out great, although since I didn’t boil it for a moment before processing it – which I rarely do, because while I like the color retention, I think the flavor is much better unboiled – the purple was not very apparent once applied to the pasta.
But it was tasty, regardless, and now we’re up to … maybe 20 meals’ worth of pesto now stored in the freezer? (As the amount of ice cream has steadily decreased while I make more and more pesto each Sunday, the balance of freezer contents is inexorably shifting toward the Savory over the Sweet.)