Welcome to my kitchen!
Then I spend hours making pesto. It always looks like enough to last the winter, but it never is.
1/2 cup fresh, washed, dried and kissed Basil leaves. Tightly packed.
1 clove garlic
Pinch course salt
1 TBLS toasted pine nuts
1/3 cup good, real parmesan (not Kraft)
4 TBLS good olive oil
Put all of this in food processer
This is enough to mix with a pound of linguini. Let the macaroni heat the pesto. I garnish with whole toasted pine nuts.
You can freeze it to enjoy all winter.
The tomatoes are another chapter.
This was my art for the day. I’ve got to get to the painterly kind tomorrow. So for now,
PS Give-away results Friday!