The abundance of basil growing in the backyard was screaming to be made in to pesto, and well...the screaming got old, so I gave in. It was really easy and delicious.
Step 1: Hire some migrant workers for the harvest (Toni and Pam happened to be here for the weekend)
Step 2: Wash the leaves and put in a food processor
2 cups packed basil leaves
1 Tbsp lemon juice
1 tsp Splenda
1/4 c toasted pine nuts
1/3 cup Extra Virgin olive oil
1/4 cup Parmesan cheese (yes real cheese, not the crap in the green can)
heaping Tbsp of minced garlic (or 3 -4 cloves)
dash of sea salt (to taste)
Toast the pine nuts in a skillet over medium heat
I know you're swooning over that pink measuring cup, circa 1986
Inspired by yesterday's pizza at Grimaldi's, I made Pasta with Pesto, Artichoke Hearts and Grilled Chicken. Yum! Chloe and Jordan helped and cleaned up.
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Step 2: Wash the leaves and put in a food processor
2 cups packed basil leaves
1 Tbsp lemon juice
1 tsp Splenda
1/4 c toasted pine nuts
1/3 cup Extra Virgin olive oil
1/4 cup Parmesan cheese (yes real cheese, not the crap in the green can)
heaping Tbsp of minced garlic (or 3 -4 cloves)
dash of sea salt (to taste)
Toast the pine nuts in a skillet over medium heat
I know you're swooning over that pink measuring cup, circa 1986
Inspired by yesterday's pizza at Grimaldi's, I made Pasta with Pesto, Artichoke Hearts and Grilled Chicken. Yum! Chloe and Jordan helped and cleaned up.
2 comments:
That looks delish!
Try substituting cilantro for basil! DOUBLE YUMMY!!! I don't even LIKE it with basil anymore!!!
Linda
Isla Chica
(finally got another gmail account & wrote down the password this time!)
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