Winter Big Taste

Pesto made in the summer can add big flavor in the winter meal. There are different versions of pesto, just follow a loose recipe, don't worry about it if you have to substitute one ingredient for another. To make pesto, you need: herbs+nuts+garlic+olive oil. Pesto recipes also call for Parmesan cheese, I leave it out if I am going to freeze it for later use. You can always add fresh grated Parmesan cheese when you use it.

Herbs: Basil and/or parsley;
Nut: Pine nuts or almonds or walnuts, or combo;
Garlic: for every 4 C. fresh herbs add 2 large cloves of garlic;
Olive oil and salt.
Process herbs and garlic in the food processor, slowly drizzle in olive oil until the pesto reaches a consistency of a thick paste. Add salt to taste. Fill pesto in plastic containers and freeze.

Pasta made with frozen pesto and butter steamed mussels:
Ingredients: Spaghetti, crushed garlic, hot pepper flakes, olive oil, butter steamed mussels, white wine, salt and pepper to taste.
Cook pasta until al dente, set aside. Heat 1 T. olive oil in a frying pan, add crushed garlic, cook for 30 seconds, add mussels and wine. Bring to a boil, add cooked spaghetti. Stir to coat. Add salt, pepper and fresh grated Parmesan cheese.
(Quick note: Add pasta cooking water if needed.)