Remember when we had too many tomatoes? Sadly, it looks like our tomato stash is dying down. Our basil plants are still going strong, and when I saw this recipe for Roasted Tomato Basil Pesto from OhSheGlows, I knew that I had to make it. I went out and gathered a bunch of tomatoes and whipped up Angela’s recipe.
I followed all of her directions, except I omitted the almonds since we didn’t have any on hand. I also roasted the garlic during the last 15 minutes of cooking time. I also didn’t use roma tomatoes, I just used this gigantic bowl of tomatoes that I had just harvested from our garden.
Three simple ingredients that pack TONS of flavor!
The finished product: Roasted Tomato Basil Pesto
We used a *few* more tomatoes than in the original recipe, hence the rusty color! I was a little bit underwhelmed by the flavor- perhaps I didn’t roast my tomatoes long enough? I started searching for ways to incorporate the pesto into our weekly meals.
On Sunday night we topped some tilapia fillets with the pesto, but the winning combination happened when I whipped some of the pesto into our weekly frittata.
Check it out! This frittata was made with 3 eggs, 3 egg whites, 3 TBSP tomato basil pesto, about 1/3c. of cooked spinach, some chives, salt and pepper. I sprinkled mozzarella on top for a final garnish and voila!
This was by far one of my favorite frittata combinations EVER (and we’ve tried a lot of different combos: Squash Blossom Frittata, Bacon and Broccoli Frittata, Hash-Brown Qui-ttata and Frittatas for all)
Don’t waste any time, click on over to OhSheGlows (and try not to drool on your keyboard) and make this pesto!
I read a good number of blogs. I get a LOT of recipe ideas from those blogs, but rarely do I ever make what the other bloggers make. Why not? Usually, I don’t have enough of the ingredients on hand. Additionally, I usually opt to get “staples” instead of fancy ingredients on my weekly grocery trip. Being on a tight grocery budget isn’t necessarily fun, but this week, some of my favorite bloggers posted delicious and economical eats! If you don’t care about recipes, scroll down to the bottom of the post for some silly zucchini squash pictures!
First up- “Roasted Pesto Potatoes” from Chelsey at Clean Eating Chelsey
Chelsey posted this recipe for pesto from another lovely blogger named Jenna at Eat, Live Run- so I clicked on over to Jenna’s site to check it out.
Here’s how we made our pesto:
- Big bunch of basil- about 1 cup, packed
- 2 garlic cloves (mmmm stinky!)
- 2 TBSP white miso (check out Jenna’s post for why miso makes this GREAT!)
- 3 “parsley ice cubes” (which I think equals like 1 full tablespoon of chopped parsley)
- 2 TBSP nutritional yeast
Put everything into a food processor and let it whir! Scrape down the sides as needed, add water as needed until you get the desired thickness!
I then followed Chelsey’s directions for roasting the potatoes- here’s our final product!
Another one of my favorite bloggers is Mama Pea over at Peas and Thank You. Mama Pea is always whipping up super healthy meals for her husband and two ADORABLE girls. Just to show you a glimpse of the “Pea-family”- here is one of the girls, Lulu singing “BAH BAH PICKLE”. (it’s the second video- although the first video is wonderful as well!)
Mama Pea has a recipe series called “Recipe Makeover” where she remakes a recipe that a reader requests! This week’s recipe? A remake of Trader Joe’s Spicy Black Bean Dip.
Click on over to see all of the step-by-step instructions- here’s what our version looked like (I seriously need some better blogging plates/bowls…)
I’ve got a few other recipes up my sleeve for this week (Cooper Originals!), but we’ll see how they actually turn out.
We’ve had a bit of “zucchini overload” this summer. I love zucchini, but we just can’t manage to eat EVERY veggie that comes off of that plant! Enter- OPERATION FREEZE:
Then, I found ANOTHER gigantic zucchini in the garden, and tried to convince Silas to pose with it for a photo- I didn’t have much luck.
And THEN, after a hot and sweaty Run on Saturday night, I found this giant (and proceeded to take self-timed photos using the garbage can as my stand):
…. and we’ll be eating zucchini all week….