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
August 14, 2013 at 7:50 amThese 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
August 15, 2013 at 8:04 pmIt 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
August 15, 2013 at 5:19 amLove 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
August 15, 2013 at 8:02 pmI 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
August 16, 2013 at 4:25 pmI 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