Thursday, July 20, 2006

Easy Dinner

My basil plants were trying to take over the balcony so I had to cut it back...mmmm? Pesto?!?! Sure!!!

So I made some quick pesto and then blanched some green beans for three minutes in boiling water. Roasted some small white potatoes in the oven with olive oil, salt and pepper for 35 minutes and some chicken breasts in the oven for 12 minutes. Tossed it all together with the pesto. Only downfall, I used a touch too much salt in the pesto. But it was still a filling, yet light-ish meal.


I guess I'll call it Green Beans, Roasted Potatoes and Chicken in Pesto. My basil plant is actually four different varieties of basil, when they are all blended together, the pesto just tastes like more. I think if I went with just the peppery basil or just the purple basil, there might be a difference.

I'm growing really fond of small, tender, roasted potatoes in olive, salt & pepper. Just need some time (35-45 min) in a hot (400 degree) oven and perfect!

5 comments:

Lady Brandenburg said...

You scared the hell out of me - those round things looked like mushrooms! And I thought you had crossed over to the dark side!

Looks very very yummy. I'm going to pass this on to my mom who has a forest of basil plants living in her front yard.

ScottE. said...

Nope, delicious yummy potatoes!

DC Food Blog said...

Roasting is my favorite way of cooking vegetables. Why can't fall come sooner? Try doing brussel sprouts with balsamic vinegar.

Barbara (Biscuit Girl) said...

Wow, what a tough problem to have......too much basil. The meal looks great.

Stef said...

That looks so delicious. You really should consider putting all your recipes and food-porn photos together and try to publish them. I think you could do it! :-)