The basil is starting to get real happy, and with the remainder of last season's leaves from the freezer, I have a growling tummy ready for some Pesto on our chicken breasts tonight!
Everybody into the mini blender along with some Parmesan, and we're set.
Even the kitchen cow is happy (it may not look like it, but she is :)
I only had enough basil for a half batch, but that will be plenty for tonight . . .
Basil Pesto:
2 c. packed freash basil leaves
2 cloves garlic
1/4 c pine nuts (I toast mine first, yummm)
2/3 c. olive oil ( I don't seem to add the whole amount)
salt and pepper to taste
1/2 c. Parmesan or Asiago cheese, grated
blend all until smooth.
The Alaska Fish Fertilizer is making a nice difference!
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