I know this is a food blog and all, but indulge me for a moment as I introduce you to the newest member of our family, baby Ella. After 9 long months of waiting our bundle finally arrived last week and we couldn’t be more in love.
I’m not one to brag, but I’m pretty sure she is the sweetest little thing in town…
I think it goes without saying that if you notice a lull in postings I’ll be taking a short hiatus from Daily Crave. However, I do plan to be back just in time to share some irresistible tastes of my favorite season. In the meantime, Happy Fall!
If you’re among the crowds of those who have overflowing basil plants waiting to be used up before the weather takes a turn, making pesto is a great way to use up the leaves and preserve that flavor throughout the winter. You can easily freeze prepared pesto by omitting the cheese (it doesn’t freeze well) and then adding it back in when it has thawed.
Once you’re ready to use your pesto here’s an idea for a quick and easy weeknight side dish, or add some shrimp or chicken for a flavorful and healthy well-rounded meal!
Orzo Pasta with Spinach, Feta and Grape Tomatoes
- 1 box orzo pasta
- 1 package grape tomatoes, sliced in half or quartered
- 2 cups spinach leaves, chiffinade
- 1/4 cup crumbled feta cheese
- 1/3 cup pesto (see recipe below) or prepared pesto
- salt and pepper
- 2 cups packed basil leaves
- 2-3 garlic cloves, minced
- 1/2 cup good quality extra virgin olive oil
- 1/2 parmesan cheese, shredded
- 1/4 cup pine nuts, toasted
- salt and pepper
Combine basil, garlic and pine nuts in a food processor. Pulse until combined then slowly add olive oil until incorporated and smooth. Stir in cheese and season with salt and pepper.
Cook pasta according to package directions, drain and cool. Toss pasta with basil pesto and add remaining ingredients to combine. Season with salt and pepper.