![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
miko2[Error: unknown template qotd]
They are stupid people of no consequence who do not understand my genius.
Sorry for the silly answer, sometimes I can't help myself.
Pesto pasta salad: more or less a success, I think. I made a pesto mostly according to a recipe. It includes parsley, cilantro, olive oil, a little red wine vinegar, garlic, pine nuts, chili powder, chili flakes, and garlic. You're supposed to roast the garlic (I didn't), use a full bulb (I didn't), use pumpkin seeds instead of pine nuts (but other pestos use pine nuts, so that's what I went with) and the recipe didn't really call for the red wine vinegar but I thought it wouldn't hurt. I probably used too much olive oil too, but since I have a blender instead of a food processor the whole mess needed help to reach a liquid state where it could be properly blended.
I used a whole wheat rotinni pasta (I think that's the right name -- the corkscrew type) and added diced red and yellow bell pepper, cucumber, and avacado. Oh yes, diced roma tomatoes and green onions too. I realized at work that I really should have put in some black olives too, but it tastes just fine.
It had better, too, since I made enough extra for lunches for the next couple of days. I'll probably add some chicken or something. I need to make more lunches and not spend my money.
They are stupid people of no consequence who do not understand my genius.
Sorry for the silly answer, sometimes I can't help myself.
Pesto pasta salad: more or less a success, I think. I made a pesto mostly according to a recipe. It includes parsley, cilantro, olive oil, a little red wine vinegar, garlic, pine nuts, chili powder, chili flakes, and garlic. You're supposed to roast the garlic (I didn't), use a full bulb (I didn't), use pumpkin seeds instead of pine nuts (but other pestos use pine nuts, so that's what I went with) and the recipe didn't really call for the red wine vinegar but I thought it wouldn't hurt. I probably used too much olive oil too, but since I have a blender instead of a food processor the whole mess needed help to reach a liquid state where it could be properly blended.
I used a whole wheat rotinni pasta (I think that's the right name -- the corkscrew type) and added diced red and yellow bell pepper, cucumber, and avacado. Oh yes, diced roma tomatoes and green onions too. I realized at work that I really should have put in some black olives too, but it tastes just fine.
It had better, too, since I made enough extra for lunches for the next couple of days. I'll probably add some chicken or something. I need to make more lunches and not spend my money.
