Tuesday, November 3, 2009

Pizza with shrimp and pesto

B made his best pizza yet on Sunday. At the farmers' market, Blue Heron Farm has had a sale on basil, trying to sell off the last of the crop, so B bought three bunches and made pesto (basil, garlic, salt, pine nuts, olive oil; chop everything fine and mix by hand). He froze half (label to remind yourself that it does not have cheese), and used the other half as the sauce for the pizza. Then the year's last batch of cooked salad shrimp from Hudson Fish (so much better than supermarket shrimp, and so fresh tasting!), grated mozzarella and parmesan, and whole pine nuts on the top.

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