When the basil gets THAT tall, something must be done about it! I know, I know, pesto is so '90s... but it is one flavor I can't get enough of! And especially since my last basil overdose feels like months ago (because it was), I was more than ready to pull out the pinenuts, parmesan and olive oil. As I seem to be more and more sensitive to garlic lately (I can't really belive I'm saying this, it makes me feel old to even say it) I just left the little cloves stay intact and made a garlic-less version.
There are all sorts of recipes for pesto. But I find it turns out best when you add a bit of this (basil), a little of that (cheese, parm and oil) and play around with it until you have achieved the consistency you're going for. The video below gives a good idea of how to accomplish that. Complete with an accent! Oui oui!
I am so happy spring is here! Maybe, just maybe, summer will follow. I don't want to get all freaky optimistic here, but all signs point to warmth and sunshine in the coming weeks. Yeah for that!
And here's after!
When the basil gets THAT tall, something must be done about it! I know, I know, pesto is so '90s... but it is one flavor I can't get enough of! And especially since my last basil overdose feels like months ago (because it was), I was more than ready to pull out the pinenuts, parmesan and olive oil. As I seem to be more and more sensitive to garlic lately (I can't really belive I'm saying this, it makes me feel old to even say it) I just left the little cloves stay intact and made a garlic-less version.
I am so happy spring is here! Maybe, just maybe, summer will follow. I don't want to get all freaky optimistic here, but all signs point to warmth and sunshine in the coming weeks. Yeah for that!
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