Need to use these tomatoes so making more tomato pasta sauce which will come in very handy during winter, also with an abundance of basil to deal with it was back to the kitchen this morning, here is my recipe for basil pesto.
3 Cups fresh basil leaves 2 Cloves garlic 2 Tablespoons pine nuts 1/4 Teaspoon corse salt 1/2 Cup olive oil 1/2 Cup grated parmesan cheese Add Basil, Cloves, Pine Nuts, salt in blender, drizzle in oil while blending. Store in clean jars in the fridge. Pesto will store for longer that 4 weeks if parmesan is added when ready to serve. I also pour a little olive oil on top after bottling. Enjoyyyyyyyyyyyyy
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June 2013
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