My One Cent Worth of Thoughts

I have been dying to make fresh basil pesto sauce every since I got my first rooted cutting from one of the nice members on the FB Urban Farming group.

I have been trying to propagate them through cuttings ever since I received it. Right now, I have 3 little basil plants and they need a trim. Their leaves are getting messy. Snip Snip snip!

I love the rich taste of this fresh basil pesto sauce. It is especially easy to do and all you need is just throw everything into a food processor. How much more idiot proof can it get??

Ingredients for Fresh Basil Pesto Sauce:

• 2 cups fresh basil leaves
• 1/3 cup nuts (usually pine nuts or walnuts are used, I used macademia because I only have those right now and can’t go out to buy others as it’s the covid19 circuit break now)
• 3 cloves of garlic, minced
• 1/3 cup of freshly grated Parmesean cheese (If you don’t have this at home, you can use Romano or Parmesean-Reggiano)
• 1/2 cup extra virgin olive oil
• salt and freshly ground black pepper, to taste

Method:

1. Put the basil leaves and nuts into a food processor and pulse them until they are fine.
2. Add garlic and cheese to the mixture. Pulse.
3. Add olive oil. Pulse until mixture becomes a paste.
4. Stir in salt and ground black pepper to the paste. To taste.

You can add it to your pasta. Just lightly toss them on a warm pan. It also tastes very good on toasted bread and crackers. Or if you think your food is too bland and needs an extra oomph!