Thursday, July 7, 2011

Basil Pesto

It all started with an invitation 
to a friends garden who needed help 
harvesting her basil


I was there first thing in the morning
and now 2 days later
and pesto out the assto...

Thank you Denise for a JOY-filled day in my kitchen!

Basil Pesto

2 cups fresh basil leaves, packed
3 medium garlic cloves (never the mushy from a jar)
1/2 cup good quality extra virgin olive oil
1/3 cup walnuts or pine nuts
1/2 cup freshly grated quality Parmesan
salt and freshly ground black pepper

Combine all in food processor until smooth paste

Delicious on hot curly pasta so it grabs hold of the Pesto!

Store in fridge for several weeks. Freezes well too.


Miss Robyn said...

there is NOTHING better than the smell of fresh basil.
can you freeze this?

Hashi said...

Yum! I would have been there in a flash, too!

Bella said...

mmm. yummy ~ i love fresh pesto.

Margaret Pangert said...

Feels like joy in the patio in the evening! Attractive presentation of your pesto, Deb!

rebecca said...

very sensual journey from the garden to the mouth!


(save the virgin can, please!!!!)

Stephanie said...

and you make it even MORE mouth watering with these photos...

a bounty of pesto to keep you zestfull

(that wasn't so poetic...trying to top assto :))


beth said...

yum yum and more YUM.....
i have been eating a ton of fresh basil lately....i really hope it's as good for me as they say it is :)

Meri said...

I would never have considered adding walnuts to the mix. . . how inventive!

Kim Mailhot said...

so yummy, bright and summertime green !
Hugs, Gorgeous One !

susie said...

How does Deb even make pesto look like art? ;)

Michelle said...


Noelle Renee said...

I love the bright greenness of it and the beautiful leaves. Pesto is so yummy and the walnuts make it so flavorful. Fun!

Jodi Lebrun said...

LOVE the images! Fanstastic shots and recipe!