My garden is in full bloom - but not for long. My daughter Katie & I made our family's pesto recipe with our garden fresh basil and garlic to last us all winter long.
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| Basil growing in the garden |
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| Garlic just pulled from the garden |
Makes about 1 cup
- Ingredients -
2 cups tightly packed basil leaves
½ cup extra virgin olive oil
3 tbsp pine nuts
2 garlic cloves
salt (usually a couple of pinches)
½ cup grated Parmigiano-Reggiano cheese
- Tools -
Weston Manual Kitchen Kit
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| Ingredients |
1. Wash the basil and dry thoroughly.
2. Put all ingredients except cheese in a
Weston Manual Kitchen Kit with the chopper attached and spin the handle.
3. Store in individual containers for freezer
4. When you're ready to use it: Thaw, add cheese and enjoy!
