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.
PESTO!
(of course)
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.
Robynne Catheron says
These are probably the most simple instructions and recipe for bulk pesto I’ve ever seen. I always thought pesto was a pain to make. I can’t wait to try it with my new all-natural olive oil from Chile (evoo of the month club). I’m hoping it will work in my NutriBullet if I just dump everything in at once. Thank you for this!
Pamela says
It is fairly simple, the hardest part is pulling or cutting all the basil leaves off the stem. The rest is a cake walk.
doccat5 says
Love the recipe and am adding it to my re-do “yummy” list. Had to cut back on the garlic, since it doesn’t like me so well. But added 1/2 teaspoon of fresh squeezed lime juice to substitute. It is yummy, yummy.
Pamela says
I will have to try the lime juice trick, I know it is a great flavor enhancer in other dishes so why not pesto!
Ana Lopes says
I love pesto and this is a very easy way to make it! Thanks so much for sharing the great recipe!
Have a fabulous weekend!
Hugs from Portugal,
Ana Love Craft
http://www.lovecraft2012.blogspot.com