I'm Jenna and these are my garden, food, and life adventures.  

Dinner: Pesto Pasta, Quick Beet Salad, & Cherry Pound Cake

Dinner: Pesto Pasta, Quick Beet Salad, & Cherry Pound Cake

I'm always most interested in what people are eating on a daily basis. What they come up with while in front of their fridge after work, trying to avoid the"emergency" box of mac and cheese. So, I wanted to share more about what we (my boyfriend and I) eat during the week. We sometimes go grocery shopping with specific meals in mind, but it's rare. Mostly we just select items that we like and hope for the best. It usually doesn't work but sometimes it does? Let's start with pasta. We make pasta so much that I sometimes feel my thighs are literally made of pasta ¯\_(ツ)_/¯

We went to the farmer's market yesterday and bought a bag o'vegetables. I spotted a giant bundle of basil and remembered I had wanted to make pesto. We were supposed to have left over tomato soup but then I made that pesto. So then I made pasta. #pastathighs 


Pesto is forgiving. Don't worry about getting the below ingredients exact, if it needs to be more runny add more oil. If it's too runny, wait until it separates and drain some oil off. This recipe can be adjusted for how much basil you have, I made my entire basil bunch from the market.

  • 2 cups basil leaves, loosely packed
  • 1/2 cup light toasted nuts - I used walnuts because it's what I had but pine nuts are the classic
  • 1/2 parmesan, grated
  • 2 cloves garlic, peeled
  • Salt
  • 1 cup olive oil - I used half walnut oil, half olive oil because walnut oil is delicious
  • Pasta of your choice, I used fusilli - make as much as you want to eat or extra for left overs

In the food processor, add the basil, nuts, parmesan, garlic, and a couple fat pinches of salt. Blend until smooth and with the food processor still running slowly add the oil. Taste the pesto to make sure it's salty enough and adjust as needed. 

Cook your pasta in salted water until al dente. Save some of the pasta water in a small mug before draining. Toss the hot pasta with a few dollops of pesto in a bowl. Add as much or as little pesto as you like, it's your life. If the pasta is a little clumpy drizzle in a bit of the water to help break it up. Finish with a healthy grating of parm and maybe a few fresh basil leaves and done! 


I tossed equal parts romaine and arugula in a bowl with a little bit of olive oil and a tiny pinch of salt. I then added fresh beets (see my recipe here), some gorgonzola cheese, and finished with a drizzle of balsamic vinegar.  

Cherry Pound Cake.jpg


We had leftover pound cake from the other week - we used Ina's recipe for Cream Cheese Pound Cake from Cooking with Jeffery. We bought cherries at the market so I sliced those up and added to the cake and poured some cream over it all. I would say strawberries are the better choice for this dish - the cherries got overpowered by the cake and they were expensive little shits so I felt it wrong to not even taste the cherries while I'm eating them. However can't complain about the pound cake + cream. #pastathighs

I also made myself a little lunch for work the following day because I'm always overachieving ;)

Signing off! Hope you eat something delicious today. xx

Dinner: Tomato Soup & Asparagus

Dinner: Tomato Soup & Asparagus

My Favorite Beets

My Favorite Beets