Made Pesto yesterday. Very easy. Toasted pine nuts, grated parmesan cheese, garlic, basil, olive oil, salt & pepper Plus a splash of lemon juice. I made two batches & froze one for later.
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| The one on the left was made first. Already darkening. |
Pesto Measurements
1/3 c. pine nuts (or any kind you have on hand)
1-2 cloves garlic
2 c. washed dried basil (packed very tightly) I used just a bit more because that was what I had picked.
1/3 c. olive oil
1/3 c. parmesan cheese (+ a bit more if you really like parmesan)
salt & pepper to taste
1/2 t. lemon juice
Pulse nuts & garlic until crumbly.
Add next 4 ingredients & process until desired consistency. I added a bit more oil at this point.
Stir in lemon juice.
Can be frozen.
We did go to the country last weekend, but the guys moving the buildings only got 1 moved. They were supposed to arrive around 4:00p but didn't get there until after 6:00p. So, they just left it & came back on Monday to unload & level it. The other building still sits on a broken trailer waiting for them to fix the wheel so they can eventually move it (if we're lucky) .
The Crepe Myrtles are doing great, one even decided to go into full bloom!
I'm taking another vacation day today & will be making eggplant parmesan. Might even head over to a couple of nearby Estate Sales.
