Embracing Summer Flavors: Introducing Summer Fest 2009 and Our Peanut Pesto Pasta Salad

The Florida summer isn’t just a season; it’s an immersive experience. Starting as early as March, the air thickens with a palpable humidity, often pushing temperatures into the high 90s Fahrenheit. Stepping outside feels like walking into a warm, wet blanket, making you question the very purpose of your post-shower towel-drying routine. It’s a time when finding culinary inspiration that doesn’t involve heavy cooking or turning on the oven becomes paramount. While the backyard might be sizzling, the kitchen (and the blogosphere!) is buzzing with vibrant, fresh ideas – thanks to our inaugural Summer Fest.

Forget the sweltering heat for a moment, because while the outdoor conditions might be challenging, the spirit of summer is in full bloom at Summer Fest 2009. We’ve teamed up with some incredible friends and fellow food enthusiasts to bring you a celebration of fresh, seasonal eating. Join us alongside the creative minds behind White On Rice Couple, and the ever-insightful Matt Bites. And even though New York faced its own deluge, Margaret Roach’s stunning Away to Garden has managed to thrive, proving that garden passion endures all weather! For a few weeks, I confess I was half-expecting Margaret to playfully rename her blog Away Washed the Garden due to the relentless rainfall, but thankfully, her incredible produce prevailed.

This year, the four of us – or rather, five, considering Todd and Diane are distinct individuals, though their synergy is so perfect we sometimes refer to them as “Toddiane” – have collaborated to launch Summer Fest 2009. This exciting four-week event is dedicated to everything delicious that comes straight from the garden. We’re sharing a treasure trove of recipes, invaluable growing tips, and even clever tricks for storing and preserving summer’s bounty. Each week, we’ll dive into a different theme, and this week, we’re kicking things off with the aromatic world of **herbs**.

Join the Culinary Conversation: Summer Fest’s Blog Cross-Pollination

At its heart, Summer Fest is all about blog cross-pollination. What does that mean? It means we want to hear from YOU! This collective recipe for success thrives on your active participation. Your ideas, your tips, and your favorite recipes are the secret ingredients that make this event truly special. I’ll share all the details on how you can play along at the end of this post, but for now, let’s dive into our delicious contribution for Week 1: Herbs.

To celebrate the vibrant flavors of fresh herbs, I’ve crafted a delightful Peanut Pesto and Peas Pasta Salad. It’s a dish that perfectly captures the essence of summer: light, fresh, and bursting with flavor. I’d describe it as pabulously peasy and pealicious, a playful ode to its star ingredients. Best of all? It’s incredibly easy to prepare, making it an ideal choice for a quick weeknight meal or a refreshing side dish for your next summer gathering.

Crafting the Perfect Summer Pesto: A Peanut-Infused Twist

Despite the relentless Florida heat, my basil plants are flourishing, a true testament to their resilience and one of the few things thriving in these extreme conditions. This abundance inspired me to create a pesto that’s a little different from the traditional pine-nut variety. While pine nuts are classic, I love experimenting with different nuts to achieve unique flavor profiles and textures. Today, we’re using peanuts, which lend a wonderful creaminess and a subtle nutty richness to the pesto, making it an exciting alternative that’s both delicious and often more budget-friendly.

Making pesto from scratch is surprisingly simple, especially with the help of a food processor. It’s a quick process that transforms a few fresh ingredients into a vibrant, aromatic sauce. In the bowl of your food processor, combine the fresh basil leaves, roasted peanuts, fragrant garlic cloves, a pinch of sea salt, and a initial drizzle of olive oil. This first addition of oil helps to “lubricate” the mixture, getting the blades moving and ensuring the ingredients blend smoothly from the start. You’ll quickly see the components begin to break down, releasing their incredible aromas.

Allow the food processor to work its magic, blending the ingredients into a vibrant, fragrant paste. You might notice a stubborn leaf or two clinging to the sides – a quick scrape down with a spatula ensures everything is evenly incorporated. For those who appreciate a little kick, a pinch of red pepper flakes can be added at this stage, infusing the pesto with a subtle warmth. Once the initial blend is achieved, gradually drizzle in the remaining olive oil while the processor is running. This slow addition is key to creating a smooth, emulsified pesto with a perfect consistency, allowing the oil to bind all the flavors together beautifully.

Once the base is perfectly blended and emulsified, it’s time to stir in the freshly grated Parmesan cheese. This addition introduces a wonderful salty, umami depth that perfectly complements the fresh basil and nutty peanuts. (Hey! Another ‘P’ word for our ‘pabulously peasy’ theme!). The cheese melts slightly into the pesto, enriching its texture and flavor profile, making it even more irresistible.

And there you have it – a beautiful, bright green Peanut Pesto, ready to elevate any dish. The aroma alone is enough to transport you straight to an Italian herb garden, even if you’re battling the Florida humidity!

Smart Storage Solutions for Your Homemade Pesto

One of the best things about making pesto is its versatility and the ease with which it can be stored. You’ll likely have some Peanut Pesto left over, which is perfect for future meals. To store it, you can freeze individual portions in small freezer bags. Simply seal them tightly, removing as much air as possible, and lay them flat in your freezer. This method allows them to freeze flat, saving space and making them easy to stack. While some people opt for ice cube trays, I find that using quart-sized freezer bags is often more convenient; each bag typically holds the perfect amount to toss with a pound of pasta, making meal prep a breeze on a busy weeknight. Freezing your pesto ensures you can enjoy the fresh taste of summer herbs long after the season ends.

Assembling Your Refreshing Peanut Pesto and Peas Pasta Salad

Now, let’s bring it all together for the Peanut Pesto and Peas Pasta Salad. The process is incredibly straightforward. First, boil your favorite pasta shape according to package directions until al dente. While the pasta cooks, chop up some ripe, juicy grape tomatoes. Once the pasta is drained and slightly cooled, combine it in a large bowl with the chopped tomatoes, a cup of frozen peas, and a cup of frozen corn. The residual heat from the pasta will gently warm the frozen vegetables, bringing out their natural sweetness without overcooking them.

Finally, toss everything generously with a good half-cup (or more, to taste!) of your freshly made peanut pesto. The pesto will coat every piece of pasta and vegetable, infusing the entire dish with its incredible herbaceous and nutty flavor. That’s truly it! This recipe is wonderfully flexible. Feel free to substitute with any other pasta shape you love, or incorporate your favorite seasonal vegetables – perhaps blanched green beans, diced bell peppers, or even grilled zucchini. I’m easy like that; the beauty of this dish lies in its adaptability and simplicity.

Voila! In a matter of minutes, you’ll have a generous, vibrant bowl of pasta salad that’s as pleasing to the eye as it is to the palate. It’s the perfect make-ahead dish for picnics, potlucks, or simply a light and satisfying lunch.

This summery pasta salad is incredibly fresh, colorful, and a fantastic way to utilize an abundance of basil from your garden. It’s a testament to how simple, seasonal ingredients can combine to create something truly spectacular. The bright green pesto, the sweet red tomatoes, and the pop of green peas and yellow corn make for a visually appealing dish that tastes even better.

Remember, the beauty of homemade pesto lies in its customizability. Don’t feel limited to peanuts; you can experiment with almost any type of nut you desire. Imagine the luxuriousness of macadamia nut pesto – that would be too fabulous for words! Walnuts, cashews, or even almonds would all offer their unique character to this versatile sauce. Feel free to explore and find your perfect pesto combination.

Be a Part of Summer Fest 2009: Your Contribution Matters!

Summer Fest 2009 isn’t just a collaboration among a few bloggers; it’s a vibrant, expanding community event designed to celebrate the season’s freshest produce. This four-week, cross-blog celebration has been co-created by the wonderfully talented Margaret Roach of A Way to Garden, the visual storyteller Matt Armendariz of Mattbites, the inspiring Jaden Hair of Steamy Kitchen, and the dynamic duo Todd and Diane of White on Rice Couple (and myself, of course!). We’re also incredibly lucky to have guest appearances from culinary luminaries like Shauna and Daniel Ahern of Gluten-Free Girl, Marilyn Pollack Naron of Simmer Till Done, and Paige Smith Orloff of The Sister Project.

But here’s the truly crucial part: your contributions are not just desired, they are absolutely needed! We believe that the best culinary inspiration comes from a diverse community of home cooks, gardeners, and food lovers. Your unique perspectives, family recipes, and clever tips are what will make Summer Fest truly flourish. This isn’t just about us sharing; it’s about all of us sharing together.

Will you play along? Do you have a fantastic recipe, a brilliant growing tip, or a favorite link that perfectly fits any of our weekly themes? Starting today, with our focus on the wonderful world of herbs, you can contribute in various ways, whether big or small. You can share an entire blog post dedicated to the theme, or simply leave a thoughtful comment – whatever feels right to you. Our aim is for this to be a fun, engaging, and fluid exchange of ideas. There’s no pressure, just delicious possibilities waiting to be uncovered.

How to Participate in Summer Fest: Simple & Rewarding

The easiest way to join the conversation is to simply leave your tip, recipe, or favorite links in the comments section below a Summer Fest post on my blog. Then, take a moment to visit my collaborators’ blogs and do the same there. The power of this cross-blog event truly shines when you leave your recipe or favorite links (whether linking to your own blog or highlighting someone else’s fantastic content) at all the host blogs. This ensures that your valuable insights are seen by the widest possible audience, fostering a broader exchange of ideas. Everyone benefits from this shared knowledge, and it’s how some pretty great culinary dialogue starts simmering!

Or, if you’re feeling inspired, think bigger: Publish entire posts of your own dedicated to our weekly themes. Share your unique creations, your gardening journey, or your preservation techniques. To proudly display your participation, feel free to grab the juicy Summer Fest 2009 tomato badge – a charming illustration crafted by the talented Matt of Mattbites – and include it in your posts. Let’s create a vibrant tapestry of summer food experiences together!

Summer Fest 2009 Schedule: Mark Your Calendars!

Get ready for a month of seasonal delights with our exciting weekly themes:

• Tuesday, July 28: HERBS. This week we’re celebrating all herbs, from common basil and parsley to exotic cilantro and mint. Share your favorite ways to grow, use, and preserve them.
• Tuesday, August 4: FRUITS FROM TREES. While we’re primarily focusing on stone fruits like peaches, plums, and cherries, we won’t object if you toss in a few berries or other orchard fruits – promise!
• Tuesday, August 11: BEANS-AND-GREENS WEEK. Whether it’s crisp green beans, tender kale, collards, or a combination of both, we want to see your best dishes featuring these garden staples.
• Tuesday, August 18: TOMATO WEEK. The undisputed king of the summer garden! How do you like those love apples? From fresh salads to sauces, share your most cherished tomato recipes.

Discover What Our Co-Conspirators Cooked Up This Week of Herbs!

Our fellow Summer Fest collaborators have also been busy in their kitchens and gardens, creating inspiring herb-focused dishes and tips:

• Away to Garden: Roll your herbs! (No, not those kind of herbs!) Margaret shares her ingenious method for Growing and Storing a Year of Parsley. You’ll want to see her clever technique for preserving this essential herb.
• White On Rice Couple: Immerse yourself in their stunning garden as they prepare light and refreshing Vietnamese Vegetable Summer Rolls! These vibrant rolls are packed with fresh herbs and vegetables, showcasing the bounty of summer. You absolutely must check out their beautiful photography and inspiring garden.
• Matt Bites: Get ready for a sophisticated and visually stunning Rosemary Salty Dog Cocktail! Matt’s creation is truly GORGEOUS and a perfect way to infuse cocktails with fresh herbal notes. It’s an elegant and refreshing drink that embodies the spirit of summer.