Pesto Making

Thanks to all of you for your sweet comments about my grandmother’s death. She had a nice turn out for her family night and for her funeral. I only wish that she could have visited with some of the people who attended before she died.

A few of you asked for the recipe that I use for pesto. I alternate between a few recipes that have the same ingredients, just slightly different proportions. The stars of pesto making are always basil, pine nuts, garlic, salt, and EVOO.

This is the recipe that I used the last time that I made pesto. It is from Southern Living Magazine.

Basil Pesto

Process 4 cups loosely packed basil leaves, 6 garlic cloves, 1/4 tsp salt, and 1 cup each of shredded Parmesan cheese, toasted pine nuts and olive oil in a food processor until smooth, stopping to scrape down sides. Spoon mixture into ice-cube trays, and freeze.

Makes 2 cups or 16 (2 tablespoon) cubes.

**I used more salt. Taste it after you process it and adjust according to your preference.**

These pictures are from August 2007. I forgot to take pictures when I last made pesto this August.

Here I sliced a loaf of Ciabatta, coated the slices with pesto, topped the bread with tomato and then more pesto and baked it for about 15 minutes at 350 degrees. It’s even better if mozarella cheese is added before you bake.

This is so simple and so delicious!