My basil is growing fast an furious so I decided to make some pesto to use it up. Here's the recipe:
4 cups of basil leaves, washed.
Blend with 1 cup of pine nuts, 5 cloves of garlic, 1/8of a cup of lemon juice, 1/2 cup olive oil and 1 cup finely grated Parmesan.
Voila! Green gunje!
Some of ours made its way into taglietelle alfredo for supper, the rest is frozen in ice blocks for later use.
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