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Pesto |
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| Comes from Ann Ferrarello |
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| Ingredients: |
5 cups of basil loosely packed
1/2 cup of olive oil
1 teaspoon Kosher salt
Spinach leaves [optional]
Pine Nuts [optional]
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| Procedures: |
Combine ingredients and blend in the food processor
Notes
- This pesto is delicious on pasta (and makes enough for approximately 2 lbs of spaghetti).
- Freezes well but is better fresh.
- We serve with shrimp scampi.
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| Notes: |
2024-02-27: With veggies from the AeroGarden, this batch went straight to the freezer.
2024-02-13: A fresh batch, from the AeroGarden, served over capellini with a bottle of Ricco Dolce.
2024-01-30: Another batch from ,our garden using basil, parsley and pine nuts.
2024-01-18: With basil and parsley from our garden, I added pine nuts and EVOO, to be used later today over pasta with shrimp.
2021-02-21: Added to our cookbook.
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05/14/2024
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