It started with this...
and ended with this...
Fresh, Basil Pesto!
Last year, when I started this little blog, I threw together a Basil Pesto and posted it. I was reprimanded by someone whom claimed to be an authentic Italian whom smashed my recipe to bits. She was right to some degree in that I was blending the ingredients far too much and making it too liquidy.
So, this year, I made it differently and like it much better.
I still did NOT use the mortar and pestil however, so forgive me again. It seems I cannot
bring myself to forego the food processor to get through this much basil!
As it turns out though, this worked just as well :)
12 cups Fresh Picked Basil
1/2 cup Pinenuts
2 cloves Fresh Garlic
1 tsp Sea Salt
1/4 cup Olive Oil (EVOO optional)
1 cup Fresh Parmesan, Shaved
Wash and dry basil, and within hours of picking, blend in food processor until small bits. Add remainder of ingredients and blend until smooth. Taste, add more Sea Salt if needed.
On Eggs, Omelots, Egg dishes
On Tomato slices
On Toast or Crackers
La Dolce Vita!