Last weekend I detailed a harvest of herbs, many of which have been drying nicely above my kitchen cabinets. I did use the Basil to make my first batch of Pesto.
This is why I garden – food tastes better when it is grown locally. Below is a photo of the pesto I made using a recipe found on simplyrecipes.com
2 cups basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup EVO
1/3 cup pine nuts (or walnuts)
3 medium sized garlic cloves, minced
Salt and Pepper, to taste
Combine basil with pine nuts in food processor, pulse a few times. Add garlic, pulse a few more times. Slowly add EVO while food processor is blending. Stop to scrape the edges, then continue to add the EVO. Once the EVO is mixed, add the grated cheese and pulse until blended. Add a pinch of salt and freshly ground pepper to taste.
Serve with pasta, baked potatoes, or use as a spread with a tomato/mozzarella sandwich