Summer dinner and the fastest pesto . . .

Last night I made the fastest pesto . . . What happened was I had a plethora of fresh basil that was just asking to be mixed with garlic and oil, but no blender to aid in the process.

 I wasn't sure of a solution until I realized on my refrigerator shelf sat almond meal, just as ready for

 battle as the basil. Well the problem was solved and none to shabbily either. In fact, I might even recommend it as to the fact this was the fastest batch of pesto I have ever made, 

and remarkably tasty.Fastest Pesto

 To make, simply throw together:

1/4 cup fresh basil finely chopped

1/4 cup parmesan

1/4 cup almond meal

1/4 olive oil

1/2 teaspoon fresh crushed garlic or more to taste 

salt and black pepper to taste

Mix over fresh rinsed pasta . . . 

 I also made sautéed tofu, which the kids loved. It was a little salty for me,

 but it was certainly a hit with them.

Sautéed Tofu

In a cast iron pan saute until golden brown:

2 tablespoons olive oil

1 lb. tofu sliced

1/4 cup sesame seeds

1/4 cup Bragg

2 tablespoons rice vinegar 

 My two little ones threw together the salad . . .

 And dinner was made.

                              To summer dinners ~ Marica