I am joining the fun with my favorite food blog, Pinch My Salt, for a cross blog event that she and her fellow foodies are hosting!
This week’s theme: Herbs, Greens, and Beans.
My contribution is Pesto Sauce.
I have tons of basil in my garden so a friend of mine shared with me how she prepares her Pesto.
2 cups fresh basil leaves
1/2 cup extra virgin olive oil
1/4 cup pine nuts
2 medium garlic cloves
salt and peppper to taste
1/2 cup freshly grated parmesan-reggiano cheese
In a food processor process the basil, pine nuts, and garlic cloves.
Stream in the olive oil.
If eating fresh then boil pot of pasta and drain.
Add pasta to pan with a little bit of olive oil. Toss in pesto sauce and parmesan cheese. Serve immediately.
If not eating right away. Do not add cheese.
Pour into canning jar. Add a little olive oil to the top and seal tightly. Freeze until ready to enjoy.
The other jar is a can of whole tomatoes. My contribution to next week’s Summer Fest.
Thanks Pinch My Salt for the fun event and thanks Liz for sharing your recipe!