Pesto is the Besto

We spent the last night of the 4th of July long weekend with our good friends, Billy and Becky. We did pizza with homemade crust, handmade mozarella, fresh garden tomatoes, and fresh garden basil made into a lively pesto. B&B brought a lovely salad with vegetables from both their garden and Lillian's garden (which is something to behold, we're told). The variety of fresh flavors totally rocked. Paired with a nice red, more ice cream with peach sauce, and photos of their trip to Sweden that left us hunting for our passports, the evening couldn't have been more delightful!

Curt and Billy pulling mozarella like taffy.
















Fresh Basil Pesto
2C fresh basil leaves, packed
1/2 C freshly grated parmesan-reggiano
1/2 C extra virgin olive oil
1/3 C pine nuts (toasted)
3 medium sized garlic cloves
Salt and pepper to taste
In a food processor, combine the pinenuts with the basil, for a few pulses. Slowly add the olive oil in a steady stream while the food processor is on. Stop and scrape down the sides of the processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground pepper to taste.

Keepin' it fresh!