It's Pesto Time

Fresh Basil Pesto

All I can think of as I am sitting at the computer preparing this message is "Pesto" with my hands smelling like the aromatic herb basil.  My garden is laced with it this year due to a generous friend who gave me her remains of seedlings.  Being the frugal person I am, I proceeded to plant and raise all of them to have produced a beautiful crop of it.  If you haven't tried pesto, it is one of the tastiest spreads to put on fresh bread, flat bread crackers, pita chips, burgers or just straight!  I also enjoy it topped with goat cheese or feta and a slice of fresh vine ripened tomatoes. 

I checked out the nutritional benefits of this fragrant and tasty herb and it is a great remedy for stress and clears up acne and skin issues.

Here's how to make your own.........

PESTO
2 cups of firmly packed basil leaves (cilantro and parsley also work)
1/2 cup pine nuts or walnuts
3 garlic cloves, minced
1/4 tsp sea salt
dash of pepper
1/2 cup parmesan cheese

Add all ingredients in food processor, turn on and pour 1/2 cup olive oil slowly over leaves until well blended.  Spoon out into ice cube tray or 1/2 pint container to freeze.  Will store in refrigerator for several weeks if it lasts that long.

SHARE THIS CONTENT...