The Pesto Problem

I decided to deal with the fact that my syllabus for the class I teach starting Tuesday is not done by experimenting in the kitchen. I often do things like that--clean, do laundry, cook--when I should be doing something else, usually something academic. Take now, for instance. My procrastination at this very moment involves blogging and watching Food Network Challenge (in this case, "Last Cake Standing"). Wow. I want cake. Lots and lots of cake.

I digress.

In any case, I celebrated shopping at one of the best farmers' markets in the area by buying 8 MILLION peppers. Green bell peppers, red bell peppers, yellow bell peppers, and medium-hot Hungarian peppers. Apparently, I was in the mood for peppers. I also purchased 2 pounds of mushrooms, 3 pounds of green beans, an acorn squash, peaches, tomatoes, and a dozen ears of corn. Grand total spent: about $25. SCORE.

I roasted some red peppers (surprisingly easy) and put pine nuts, parmesan cheese, fresh basil from my porch pot, oregano, and garlic in a food processor. It smelled AWESOME. . . but tasted, well, like pepper, garlic, and spices. It was definitely missing something. It tasted better over chicken and mushrooms sautéd in olive oil and whole wheat pasta. But still. ARG.

I know how I'd have fixed it in my pre-healthy-eating life. I'd have thrown in some heavy whipping cream (mmmmmmmm cream sauce) or bread crumbs or something. Instead, I think tomato paste would work. Or fresh chopped tomatoes. Or adding the garlic with the chicken and mushrooms. I don't know. I really miss heavy whipping cream as a legitimate cooking ingredient.

Darn the 32 pounds I've lost. Darn it straight to heck. It's too motivating.

I still think cream would have tasted great.