One of the things I planted during my weekend project was some basil. I love to use fresh herb for all my summer cooking. I usually have them on the back deck but with full sun all day it can be a challenge to keep them healthy. This year I thought I would try them on the front porch. They seem inviting and they can get a reprieve from the harsh sun there.
It didn’t take long for the tiny plant to fill out.
It didn’t take long for the tiny plant to fill out.
It was just calling my name and I know how good it is for the plant to get cut back so it grows in even fuller. So no time like the present for a little pesto.
This is great over pasta, chicken, backed potato or I like it on slices of baguettes with a little mozzarella sprinkled on top.
What fun summer cooking do you enjoy?
2 cups packed Basil
2-3 Cloves Garlic (I use 1 or less)
1/3 cup Pine Nuts
½ cup Olive Oil
½ cup Ramano Cheese
2-3 Cloves Garlic (I use 1 or less)
1/3 cup Pine Nuts
½ cup Olive Oil
½ cup Ramano Cheese
In a food processor or blender add the pine nuts and the basil and pulse it a few times. Add a little garlic and start to stream in some olive oil while the processor is running. Check the texture; add in some cheese and maybe some more olive oil. Blend. Salt to taste and you’re done.
This is great over pasta, chicken, backed potato or I like it on slices of baguettes with a little mozzarella sprinkled on top.What fun summer cooking do you enjoy?
