Pesto

This is my perfect summer meal. Pasta with fresh made pesto, string beans from the garden, tomatoes, and corn from the farm stand. YUM!!

So my basil seeds never came up. I tried twice. So I purchased some developed plants and planted them in the garden. I have been pinching off the center shoot of the basil plant to force side growth.

In other words if you take off the top couple of leaves, the leaves under neath will grow making two shoots where you took off one. Making the plant bigger and bushier.  Each time I have done this I have made pesto with the leaves I have collected.

Here is my go to recipe for pesto:

Basil Pesto

Ingredients

• 2 cups basil
• 3 garlic cloves
• 1/2 cup almonds
• 1 cup olive oil
• 2/3 cup shredded Parmesan cheese
• Salt to taste

Directions

1. Blend olive oil, almonds, and garlic in a food processor
2. Add the basil, salt, and cheese. Scraping down the sides if needed.

Great over pasta. I usually reserve a little of the hot pasta water. It helps to mix up the pasty pesto into the pasta evenly.

It is also easy to freeze.