Thursday, July 22, 2010


Yesterday I picked some fresh basil from my garden and made yummy pesto.

I was out of pine nuts, so I improvised with some pecans. Result? Totally tasty!


5-6 bunches (2 packed cups maybe) of basil
3 cloves of garlic
a handful of toasted walnuts, pecans, almonds or pine nuts
one tbs of salt
1/4 cup olive oil

Add everything to food processor and pulse it a couple of times...then add olive oil as needed to get desired consistency.

Put in jar and top off with a drizzle of olive oil to help keep ingredients fresh.

**a lot of recipes call for parmesan cheese, but i found that the pesto stays fresher and lasts longer in fridge if you skip the you can add the cheese to whatever dish you are making!

No comments:

Post a Comment