Pesto days

180px-basil_leaves.jpg

In the spring, we plant basil in red adobe pots.

And when they grow tall, we make fresh pesto.

And slather it over pasta.

It is really simple to make. The hardest part is the harvest and the picking off the leaves and the washing and drying of the leaves. [Of course fresh basil can be bought in the store which makes it a whole lot easier.]

  • 2 cups firmly packed fresh basil leaves
  • 3/4 cup parmesan cheese
  • 3/4 cup olive oil
  • 2 tablepoons pine nuts
  • 4 cloves garlic
  • Put all of this in a blender or food processor.  [Some people use a mortar and pestle but I am lazy.]

    Mix it up with pasta.

    Eat it.

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    4 responses to “Pesto days

    1. That is an easy simple Pesto recipe that sounds yummo. I would probably die with the four gloves of Garlic though.

    2. It is good. You can cut the garlic back to 2 cloves.

    3. People think it is wrong of me to strip garlic from recipes, but I find I enjoy it more if it is not potent with garlic. Call me uncultured.

    4. I like garlic but not so much that it overpowers everything. Unless it’s garlic bread 🙂

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