What do you do when a fantabulous friend plops a huge trash bag of fresh picked basil,
(from her very own stupendous garden)
into your arms???
I mean it, a big ol black trash bag!
Here it is, AFTER, I have processed a good portion of its contents already.
I have a delicious pesto recipe that I whip this into.
I stand at this sink, look out the window and watch the sunset as I strip leaf after leaf from their freshly rinsed stalks..
filling the house with its pungent aroma that not even the fresh garlic can override.
I toast the pine nuts to a golden hue and as they cool I peel the garlic, measure the olive oil and prepare the cookie sheet.
My food processor makes quick work of blending all the luscious ingredients into a glorious green paste that will make plain ol’ noodles a tasty delight.
It will give bland sautéed veggies a punch of flavor.
And served with cream cheese and crackers it makes a fantastic appetizer.
Would you like my recipe for Pesto??
Okay here we go.
4 cloves of garlic
1/2 cup Pine nuts (I toast them in a frying pan, watch them closely they burn easily)
2 cups fresh basil (packed tight, tight, tight)
1/2 cup olive oil
1/4 cup fresh grated parmesan (Asiago is great too)
3/4 tsp. of salt
1/2 tsp. pepper
I use my food processor to make mine but some people like to use a blender.
I double the recipe to speed up the process when I have a lot of basil.
I put the basil and garlic into the processor first, turn it on and pour in the olive oil, then I put in the rest of the ingredients.
Let it blend until it is a green paste.
I cover a cookie sheet with wax paper and measure out 1/2 cup plops of the pesto onto it, I freeze it then wrap each pesto disc in plastic wrap for wax paper and store in a freezer bag.
I also use little canning jars to put it in if I wish.
When I want to make some sauce for my pasta or veggies I heat 2 tablespoons of butter in a sauce pan and add the pesto disc, sometimes I also add a bit of water so the sauce will coat the pasta easier.
I love my pesto, it gives me a taste of summer all winter long.