Mint Pesto

As Ernesto passed through NC yesterday, it was grey and dour. In the morning, I received an email from Ms. T inviting a bunch of us to her house for a pool party on Sunday. I realized we hadn't had an impromptu Friday potluck in a while. So out went the email: potluck party tonight!

The party was very well attended, pretty much everyone could make it on such short notice except for Ms. L (who wasn't at work, and didn't get the email) and Ms. D (who was on her way to Virginia Beach to run in a half marathon). That's one of the things about this neighborhood -- we all have kids, and most of us hang out on the weekends...and any excuse to get the kids all together where they can entertain each other is a good one.

I quit work at 3:00 and checked out the fridge and pantry, and here's what I made. It's super-easy and usually a big hit.

1/2 cup pine nuts, toasted and cooled
2-3 cloves garlic
2 oz parmesan, cut into manageable chunks
Large bunch mint, about 6 oz before stemming, stemmed, washed and spun dry
2-3 T olive oil
salt & pepper

1 box rotini pasta
1/3 lb feta, preferably goat's or sheep's milk

1. Throw the pine nuts, garlic, parmesan chunks and mint into a food processor, pulse.
2. Add the olive oil, pulse some more
3. Add salt and fresh-ground pepper to taste

That's the pesto...I use it in several ways -- on brushetta with a smear of chevre, spread on a tortilla then topped with herb-roasted turkey from the deli and rolled up, then sliced for party rounds. But the most common way is to cook up a pot of rotini and toss it with the pesto and some nice goat's milk feta. This is popular with the adults and the kids, who call it "green mac & cheese".