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Help! Drowning in basil!
Well, ok, it's not really that bad, but we have a nicely growing basil plant in the Aerogarden* my mom gave us for Christmas that is SUCKING UP ALL THE LIGHT and crowding out the thyme and chives that are also growing there, so I need to make something with ALL THAT BASIL to give the other two a fighting chance.
So. WHAT IS YOUR FAVORITE PESTO RECIPE?
* Don't Google for the price as you will be appalled. Definitely not worth it. But Mom got it free, and for free it's perfectly fine.
So. WHAT IS YOUR FAVORITE PESTO RECIPE?
* Don't Google for the price as you will be appalled. Definitely not worth it. But Mom got it free, and for free it's perfectly fine.
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2 cups fresh basil leaves
1/2 cup parmesan cheese
1/2 cup mozzarella cheese (fresh preferred)
2 cloves garlic
1/4 cup pumpkin seeds (shelled, no husks!) or if you can't get that, sunfower seeds
1/2 cup olive oil
Put the basil, garlic, and seeds into food processor with olive oil. Process until smooth. Add cheese and process a few seconds longer. For a more traditional pesto still without walnuts or pine nuts, use 1 cup parmesan cheese and no mozzarella; the two-cheese thing is something I tried as an experiment and thought turned out super-awesome. If you like walnuts and pine nuts, use the same amount as I'd use in seeds.
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(I went to edit it but you'd already replied. You're quick. ^_^)
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(Muahahahaaaa! Comes of being at work with Gmail open in a tab so I see when the notification hits my inbox. XD)