I like to freeze homemade pesto in cubes. It becomes a super-fast supper in the winter when I put a frozen cube in a bowl and pour hot pasta over it.
Then I made an easy stew recipe from Martha Stewart, via Pinterest (and moved over to my Recipe Verdicts board with high praise). It was almost as fast as cooking up a pot of pasta, and very tasty and cheap. I served it with a green salad on the side and yes, more bread. What's soup without bread?
My basil seeds are coming up adorable. Can't wait for a new batch of pesto!
Chickpea Stew with Pesto
Saute in olive oil in soup pot:
1 onion, chopped
4 ribs celery, chopped
1 carrot, chopped
salt & pepper
2 Tbsp. tomato paste
1/2 tsp. dried oregano
4 c. cooked chickpeas
6 c. stock or broth
Cook for 10-15 minutes, covered.
3 slices toasted (or stale) bread, diced (about 1 cup)
Cook 10 more minutes. Serve with a spoonful of pesto on top of each bowl of stew.
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