Okay I can not take credit for this recipe, it’s from the New York Times, BUT I did make one slight adaption by adding less garlic and I love the way it turned out. I am VERY proud of our basil plant this year, it’s like out of control good, I can’t believe it!! I always kill everything but our herbs this year (and even some vegetables) have been growing.
I had little B help me with this one and he loved getting involved. He picked the basil and then took the leaves off of all the stems. He also added the ingredients to the food processor and pressed the buttons to get it smooth. Brian doesn’t often come into the kitchen with me but we’re on an iPAD diet (30 min a day) so he’s getting involved more 🙌🏻PS I hate iPads. I mean, I did see value in them while we were in strict quarantine because he would use facebook messenger to talk to his friends but I just find them so damaging to normal childhood development. I hate that they take boredom away, Boredom is when the magic happens with kids, it’s when they get creative and discover how to entertain themselves with what’s around them, a skill we all need!!
Anyhow, here’s how you make the Pesto:
2 cups of fresh basil, cut the leaves off the stems
1/2 cup of extra virgin olive oil
1/2 cup of grated parmesan cheese
2 tablespoons of pine nuts
1 clove of garlic
*pulse all ingredients together in a food processor until smooth and enjoy!!
We made sandwiches for dinner on the most delicious baguette with fresh mozzarella and farmers market tomatoes – SO GOOD!!!