When it comes to food, there are few things that make me happier than a bowl of pasta tossed with fresh basil pesto. Those who know me well, as well as loyal readers, know that I make basil pesto all year round. But there is nothing quite like that first bowl of pesto made from the farmer's market bunches. The smell of the basil is so strong and the pesto is so sweet, nutty and divine, it just sings off the pasta. I've been eating pesto with pasta since I was a little girl and it's just one of those things I'll never grow tired of. Everyone has there own preference for the ritual, and here is mine (I've shared it before but here it is again).
Basil Pesto
~ 4 cups of basil leaves (the leaves from about 8 oz of basil)
~ 1/3 c olive oil
2-3 cloves garlic
juice from 1 lemon
1/4 c toasted pecans
salt, pepper
2 T parmesan cheese
Combine ingredients in a food processor, or Vitamix and puree until smooth.
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