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Showing posts from September, 2013

Pesto Heaven

With the bountiful summer garden yielding magnanimous amounts of aromatic amazing basil, a good recipe for pesto is absolutely essential. I found this recipe years ago and still consider it to be the best I've had anywhere. It is such an easy meal to make and bursting with delicious nutrition. Pesto, including this recipe can be frozen, savoring the delight and warmth of basil well into the winter months, until once again, basil grows triumphant in the kitchen garden.
Pesto Sauce 4 cups loosely packed fresh basil leaves 4 large garlic cloves 1/2 cup pine nuts or walnuts (I've even used pecans with great success) 3/4 cup loosely packed parsley sprigs 1 cup olive oil 3/4 cup freshly grated Parmesan or Pecorino Romano chesse, grated 1/2 teaspoon real salt 1/4 teaspoon freshly grated ground black pepper Directions: In a blender or food processor fitted with a metal blade, combine basil, garlic, nuts and parsley. Process with on/off motions until mixture is coarsely chopped. With pr…