Dinner!

Tonight's dinner brought to you by (mostly) homegrown stuff.

Pesto Couscous with Veggies.
2 cups couscous, prepared according to package directions
1 yellow crookneck squash, sliced thin
4-5 tomatoes, diced
1 cup pesto

1. Make pesto. 2.  Fix the couscous. While it's cooking, slice and dice veggies. 3. Saute squash in olive oil with salt and pepper. 4. Toss together in a bowl. 5. Serve.
Serves 5 (ish)

I served it warm, but I bet it would be good cold, too. The recipe I was working from suggested zucchini, but I don't have a ripe one. Saute only the "hard" veggies - tomatoes would go too soft in this recipe.

Pesto
2 cups fresh basil, leaves only
2 tbsp minced garlic
1 tspn salt
1/2 cup pint nuts
1/4 cup Parmesan cheese
Olive Oil

Put everything but the olive oil in a food process, process on low until a paste forms. While the processor is running, slowly stream in olive oil until the paste thins out to your liking.

This is quite fragrant, so store in an airtight container. I wonder how well it would freeze. I might have to try that. Also, this recipe is pretty forgiving. I like a bit more pine nuts in the mix. Try it out, you can always experiment.