11 June 2007

Yesterday: Pasta Pesto with Crusty GF whole-grain French Bread and a Big Salad

This one is, of course, fabulous. The Carnivore's not huge on pesto, but the rest of us are, so he had to make due.

This pesto was bursting with home-grown basil and garlic, EVOO, some nice sea salt, and freshly grated parm cheese. Rather than destroy my piggy-bank, I opted to use walnuts instead of the traditional pine nuts.

The French bread was made with a teff-sorghum gf flour mix, from Better Batter Gluten Free Flour, and my Fanny Farmer baking book. It had a nice crusty exterior and a fabulously soft crumb. I mixed dehydrated garlic into the batter for 'instant' gralic bread.


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