Pesto, Pesto do your very Besto

Pesto, Pesto.

I grow my Basil  next to a row of coriander that I let go to seed for next years' production.  The coriander shades the basil, stunting its growth and keeping it from bolting.

I don't have a recipe.  You don't need one either.  Combine the following ingredients in a blender:

chopped basil, olive oil, pine nuts, garlic cloves, lemon juice and salt. 

There is no right or wrong.  Trust  your own taste buds, they will tell you how much of each ingredient you should add.

I add a few pistachio nuts at the end for a little extra crunch.

On the other side of the coriander grows my basil, shaded from the sun and heat.

Place 2 tablespoons of pesto inside a small sheet of saran wrap. Twist both ends and place in freezer.  The next day place pesto twists into plastic sandwich  bags.  Take out individual twists as needed.

Do you need to know what the "G" is all about?

They are a different recipe, concocted by Mr. G.

Note: our brilliant Lawyer friend Steven, showed us how to make these little pesto twists.

If this is your first time making pesto, here is a little help:

3 cups of chopped basil leaves

1/4 cup pine nuts

2oz Parmesan cheese (optional)

3/4 tsp coarse salt

5 TB olive oil

1 TB lemon juice

2 med garlic cloves

Combine and mix in blender.

Important

If you want to make the BEST Pesto ever, leave your electric mixer in the cupboard and chop and crush all ingredients by hand. 



Have a great week my dear

Blogging Friends.

Gina