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
- Chop garlic in food processor
- Add basil and pine nuts and blend
- Add oil and parmesan and salt
1 comment:
hey the same thing happened to my basil :)
thanks for the recipe!
secretserenity.com
xoxo
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