Plum Sauce and Pesto

No, not together!  But I prepared two dishes the other day.  I began to harvest these unbelievably sweet, luscious plums from our tree in the back yard.  Well, once I ate 2 or 3 of them,  I realized that this was about all one could eat at one time, but I had about 2 dozen absolutely ripe plums.  The answer…make a spicy, hot plum sauce to use with meats or a side dish.  It was very easy, I pitted the plums, added garlic, onion and several hot peppers just picked from the garden.  I used the food processor to grind them up.  After adding in sugar, vinegar and five spice, I let it cook slowly on low most of the day.  It was delicious!


Garlic and Basil for Pesto

And with the newly harvested garlic and just picked basil, I made pesto using pignolia nuts.  I have always used walnuts to make pesto because of the cost of pignolia nuts.  But I have to say, the taste was less bitter and somehow smoother than with walnuts.  And with the addition of olive oil and reggio pargmigiana it was the real thing.  Served it over freshly made cavatelli from the Pasta Gallery in Oakville.    Just great!


Plums, garlic, onions and hot peppers for Hot Plum Sauce


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