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