217. Summer time is here and my garden is growing happily, due to all the rain these past two weeks. During the night the rain falls and then the sun warms everything during the day. My plants in my garden and in my herb boxes are just singing!!
The basil is growing so rapidly so we needed to make Pesto. I love when you are forced to use your garden veggies and herbs because there is so much.
This recipe for Pesto is my honey's. He's been making this recipe for years and it always turns out perfect.
2 cups fresh basil leaves, rinsed and tightly packed
4 cloves garlic
1/2 cup grated Romano or Pecorino Romano Cheese
1/2 cup chopped pine nuts or walnuts
1 teaspoon sea salt
Black pepper to taste
1/2 cup olive oil, or to desired texture
In a food processor or blender, chop garlic and nuts.
Add basil and process till a pasty consistency is reached.
While processor (blender) is running, add the olive oil by pouring in a slow stream until completely combined.
It is up to you if you would like your pesto very thick or runny. Adjust with your amount of olive oil.
Sauce will be a beautiful color green and a smooth, consistency. Do not over mix.
Just boil your pasta, drain and place in a serving bowl. Mix pesto into hot pasta and toss to coat evenly.
This is the main event! A hot bowl of Pesto Pasta and Italian bread! Dinner on the patio. That's what I like about summer!
This recipe is very short on time but very rewarding for your family and guests. You'll get never ending compliments.
If you have any pesto unused you can store it in a small jar and cover with a little olive oil and refrigerate. Then, the next day, make a pizza and spread with pesto then cheese. It is great as a meal or appetizer!
Pesto will keep in a jar, covered with olive oil in the refrigerator for up to a month.
Do Not Freeze. Basil will turn black and the flavor changes as well.
"Pesto is the quiche of the '80s"