Pesto: 2 cups basil leaves,several garlic cloves (3-5), 1/2 cup olive oil, 1/2 cup Parmesan cheese, i/2 cup pine nuts or walnuts, and a little salt. Food process the first three ingredients and add the other processes a little each time.
Thursday, August 8, 2013
Diary 8/8/13
Made progress on a variety of garden fronts yesterday. Cleaned up the Thai basil which was trying to bloom. Once basil starts to bloom, the flavor can change. The flowers make a bitter addition. So, topped the plants and brought them home for pesto. Wasn't sure how great Thai basil would be for pest, but it was delicious with a more intense flavor than the Genovese I usually use. Now to give the plants a shot of nitrogen so they concentrate on making leaves rather than flowers.
Pesto: 2 cups basil leaves,several garlic cloves (3-5), 1/2 cup olive oil, 1/2 cup Parmesan cheese, i/2 cup pine nuts or walnuts, and a little salt. Food process the first three ingredients and add the other processes a little each time.
Pesto: 2 cups basil leaves,several garlic cloves (3-5), 1/2 cup olive oil, 1/2 cup Parmesan cheese, i/2 cup pine nuts or walnuts, and a little salt. Food process the first three ingredients and add the other processes a little each time.
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