Thursday, September 25, 2008

R.I.P. Basil


Our backyard basil grew too big for its own good…


So in honour of the declining basil, here is a recipe for pesto that is made to be slathered on crusty bread or swirled into pasta with some extra virgin olive oil.

Linda’s Pesto

  • 2 bunches fresh basil
  • 3 cloves chopped garlic
  • 1 cup of pine nuts
  • ½ cup olive oil
  • ½ cup of grated Parmesan
  • Coarse salt to taste
  1. Chop garlic in food processor
  2. Add basil and pine nuts and blend
  3. Add oil and parmesan and salt

1 comment:

Toni Alexis said...

hey the same thing happened to my basil :)

thanks for the recipe!