this meal was a sort of pesto pasta, and it was so good.
i may be the only person in the universe, but i don't really love garlic. it tastes pretty good in my mouth, but i really don't like it coming out of my (or other's) pores. so i thought i'd try to make some pesto out of what i had (which did not include garlic). there were two stalks of basil + tons of chives growing in our garden... in they go. about a tablespoon of pepper flakes + a small handful of pecans + a bit of salt + a glug of olive oil... and a whirl in the blender. i was pleasantly surprised to find that this pesto had the little mouth sizzle and spicy feel of garlic pesto... but none of the delayed effects. no need to use exact ingredients with pesto, just use what you've got. it's a great way to use wilty bits of green stuff. :)
pesto pasta to go
chickpeas (bought bulk)
grated cheese, ours was pepper jack (bought at cheese counter, put into our container)
pesto (ours was made from fresh basil, fresh chives, olive oil, pecans, pepper flakes, salt...blended in the blender) (herbs grown at home + other bulk ingredients)
layer and enjoy! refrigerate for later. when we eat these at home, i like to warm up the jar in the microwave for 30 seconds (after removing the cheese). this just pretty much brings it to room temperature.
this would be great for a picnic or road trip meal!