Pesto

Fresh ground up basil from the garden (and some from Sparrows Nest Organics)

 

The trick is to not use a food processor…just use a mortar and pestle (btw…pestle…pesto….why do you think it’s called pesto?) and use as fresh ingredients as you can. 1/3rd cup of pine nuts….some parmesan if your wife doesn’t eat it all…some garlic to taste and then start smooshing. I love it! I’m really trying to limit the amount of kitchen gadgets and machines that we have.

 

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