How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Friday, December 7, 2012

All Pesto All the Time

Earlier this week I made spaghetti with my favorite ground-turkey/tomato sauce. Since I did not use all of the ground turkey that I thawed in the sauce, I had just enough left to make two turkey burgers last night. I usually like to put some kind of fruit (apples and/or cranberries) in my turkey burgers, but we were out of both, so I went looking online for some other ideas. I wound up adapting a recipe I found at to use some of the pesto sauce I cleverly froze this summer (made with the basil from my garden, and garlic from my CSA). I had just under 1/2 pound of turkey to which I added a small handful of breadcrumbs, about 1/4 cup of crumbled feta cheese, a small minced garlic clove, and about a tablespoon of pesto sauce. I formed two patties and cooked on the stovetop until they were no longer pink inside. I also cooked a small serving of spaghetti and mixed it with the most of the rest of the pesto sauce, leaving just enough sauce to drizzle on of top each of the burgers. The burgers were eaten on buns, with a side serving of pasta with pesto. This was a delicious and satisfying meal, made complete with a bottle of our homemade chardonnay.

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