This one is a spin on the classic. It caught me off guard because I kept finding myself on automatic pilot grabbing the standard pesto ingredients and then realizing, they do NOT belong in this recipe. If you want to be a stickler I don’t think this is technically considered pesto but I’ll do anything to get the smell of fresh basil in my kitchen.
Grandma Joyce liked to keep things simple in a classic kind of way. She wasn’t fussy and she didn’t leave room for much fluff. I love that about her because her recipes aren’t full of tedious, unnecessary steps.
I know we’re only a few weeks into this little adventure but I thought it might be time to let you all know what I’m doing and a teensy update on how it is all coming along. A lot of people have asked where this all began so I think my first post was a sneaky one that was easily missed. Where it all began…
When I was a kid, our family went to Skyline Ranch, in Colorado for a week of canoeing, horseback riding, mountain biking and a bunch of eating. I think this was my first dining hall experience and I kinda loved it! We all stayed in different cabins, but could meet up at the Lodge to recap our days and decide where we were going to play that night before our parents rounded us up for bed.
It had to happen. This adventure can’t be all sunshine and rainbows. If I only show you the good stuff you’d be missing out on what makes this crazy. Each time I pick a recipe I cross my fingers and hope for the best. My goal is to recreate these recipes exactly as my Grandmas would have made them. If they aren’t perfection on the first try I get crafty and make them over and over again until they are delish. So there have been some rough meals along the way at our house. Fortunately we have some good friends who have found the comedy in this as I place the occasional disaster in front of them with a pleasant and apologetic smile.
