- 4 cloves garlic
- handful of basil
- pinch of salt (i used truffle)
- 2 roasted peppers
- about a half a cup olive oil
- 1 dried chili pepper
during the summer months i have basil coming out of my ears. i crave it though, i wont lie. i have basil growing everywhere and when i start to harvest i freeze half for the winter and then make tons of pesto with the rest. i add different kinds of nuts and cheese, when the fall starts and there is no more fresh herbs to pick i crave this stuff.
it’s not quite growing season here but the other day i picked up the most fragrant basil i have found yet this winter (i guess it is officially spring though right). i used it for my spaghetti with eggplant dish the other night and i used it for a grilled cheese with fresh mozzarella for lunch. i can’t get enough of it. it just reminds me of the warm days of summer, to bad i can’t find a good tomato yet.
while j was coloring and p was playing with her babies i was looking through cookbooks, i needed some inspiration for dinner, i kept seeing pictures of pesto and started missing my garden, only to remember what is sitting on my counter, fresh basil. so p and i went to work.
quick basil pesto
- this is really simple, add everything to a food processor and pulse to desired consistency.
we like ours on the chunky side, it’s great over pasta or even fish. p ate it right out of the food processor with bread and then spooned it onto her peas (smart kid).
look out this summer for more pesto recipes…it’s one of my favs.
have a great weekend!
