Friday, July 15, 2011

Pesto

The finished product. ready for the freezer.


The garden 2011..planted with seeds. 


The basil I pulled to thin the patch.



I sowed the seeds I gathered from the basil last year. They all came up. I pulled a bucket full of basil, just enough to thin them out, and thought how nice it would be to make Pesto.

I picked the leaves, washed them, used the blender and added garlic, walnuts, salt, pepper and olive oil. I will add the parmesan cheese when I use the cubes I froze as cheese does not freeze well.

An hour and a half later I wound up with six cubes to freeze. I think that is about half of the jar  in the photo. I don't have the mess cleaned up yet!

It better be extra good!  or I just have too much time on my hands!

Classic, simple basil pesto recipe with fresh basil leaves (2 cups packed), pine nuts (1/3 cup) or walnuts, garlic (2 cloves), Romano or Parmesan cheese (1/3 cup), extra virgin olive oil (1/3-1/2 cup), and salt and pepper.

1 comment:

Brandie said...

Wow, you have a gorgeous garden! And I love Basil Pesto. I only buy the jar stuff, I imagine homemade basil pesto from your garden would put all others to shame. Enjoy!