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Sunday, November 20, 2011

Pesto

Puree in a blender 3-4 cups of basil leaves, 1/4 cup of olive oil, 2 tablespoons pine nuts, 3 garlic cloves, 1/4 tsp. salt.

Pulse in 1/4 cup to 1/3 cup grated Parmesean cheese. Thin to desired consistency with pasta water, or additional olive oil.

4 comments:

  1. The garlic cloves should be on the small side. If you have fat ones, just use one.

    Unless, of course, you are trying to fend off vampires.

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  2. I can't see that I have any use for vampires and I love garlic. I've saved this recipe. Next summer I will have enough basil. I'm going to grow it in the front yard just because they said it's against the rules.

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  3. What a stupid rule. Basil is beautiful.

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