SO, I have been DYING to use something from the garden, and since the vegetables aren't ready yet, I was left with the herbs. My basil plant has been growing like a weed, and my sister had told me about a pesto recipe she had tried, so I thought I would give it a try! And let me tell you....the whole batch is gone already! Yum yum!
The actual recipe can be found here. It's from a website called Our Best Bites. My sister introduced me to the site and if you haven't heard of it, you are totally missing out! A couple of their recipes have become regulars around our house!
You need:
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese (this is not the time for stuff in a plastic bottle)
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt
a few cracks pepper
3/4 C fresh Parmesan cheese (this is not the time for stuff in a plastic bottle)
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
kosher salt
a few cracks pepper
To toast the pine nuts, just but the desired amount in a skillet over medium low heat. Shake the skillet frequently for about 10 minutes to avoid burning. (This technique can be found here.)
I used closer to 3 cups of basil because I love it!
Then you just chunk it all in the blender and voila!
The leftovers can be frozen in an ice cube tray so it's easy to thaw small portion of it for later use.
We used it the first time on pizza with mozzarella, sliced roma tomatoes and pepperoni. The second time was on turkey wraps with tomato tortillas, turkey, cheese, and homemade pico de gallo (using the cilantro from the garden, too!). All of it was so yummy! We loved it so much that this whole batch was gone in 3 days. So so good and super easy!
And here are some updated pictures from the garden (week 5, I believe). You can compare it to the last post here.
Roma tomato
Cherry tomatoes
Grape tomatoes
BIG slicing tomato
Squash
JalapeƱos
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