Basil Pesto


This is my sink full of basil.  Amy Vota gave me this vegetable strainer for our wedding 10 years ago, and I still think of her every time I use it.  This always makes me pause when I consider giving cash for a wedding gift.  I KNOW who gave us everything in our home.  It makes me think of them.  I love that.

I love my little farmer too.


Basil Pesto

2 Tablespoons toasted pine nuts

2 cloves garlic (smallish cloves, or one big one)

2 cups fresh basil leaves

1/2 cup grated parmesan cheese

1/3 – 1/2 cup olive oil

Salt to taste

1.  Blitz the pine nuts and garlic in a good process.

2.  Add the basil and process just enough to make a paste with bits of leaves.

3.  Turn into a bowl and mix in the parmesan, olive oil, and salt by hand.  (I love salt.  At least half a teaspoon).

4.  Freeze or use immediately.