& raquo; Cooking - The Bemilie

While most of the plants in our garden seem to be growing in size but not producing much due to temperatures hovering in the low 70's I could not help but notice the size of the herbs were getting to be. The basil had grown to what could be considered a "crop crop", so I took my kitchen sheers out to our little raised bed and trimmed the thirteen basil plants to half their height. When I came inside with my garden basket piled with basil trimmings Ben looked at me wide eyed and asked: "What are you going to do with all of that?" in a vase for when I could get to them later.

I found this pesto recipe:

& raquo; Cooking - The Bemilie

Nona's Pesto from DigginFood.com

What you'll need: packed cups
fresh Italian basil leaves

cloves of garlic
½ cup pine nuts
½ cup Parmesan cheese ½ cup extra virgin olive oil
Salt to taste

Instructions: 1. In a food processor, blend the basil, garlic, pine nuts and Parmesan cheese into a smooth paste. Scrape down the sides of the bowl. Then, with the blade running, slowly drizzle in the olive oil. Process until the olive oil is thoroughly incorporated and the pesto is smooth. Give the pesto a taste and add salt if necessary.

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  • Adam Floyd