It all started with an invitation
to a friends garden who needed help
harvesting her basil
YOU DO NOT HAVE
TO KICK THIS HORSE TWICE!!
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!
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
Store in fridge for several weeks. Freezes well too.