Not exact matches
When I was growing
basil over the summer, I collected leaves from my one little
basil plant for a few days to make a homemade
pesto.
Once you make your
basil pesto, drizzle a little olive oil
over the top thus preventing contact with air and freeze.
A bright
pesto, fragrant with fresh
basil will melt any icicles that have started to grow
over your increasingly cynical soul and evoke those warm days to come.
I'd also go with the Rainbow Five - cheese Tortellini and toss it with
basil pesto, pine nuts and chicken that has been pan-sauteed in olive oil and garlic with some dry white cooking wine poured
over it once it's done cooking.
Emily, one of my Did You Know Fridays co-hosts, absolutely raved
over this Kirkland
basil pesto from Costco.
My dear friend Jaqueline from The Feel Good Kitchen invited me
over to her house because her garden was exploding with
basil and I decided to make her my Lemon Pistachio
Pesto Pasta.
Once you drain the pasta water, add the pot back to the stove
over low heat and throw in some coconut milk and
pesto (preferable home made and best if using my vegan
basil hemp seed
pesto).
pesto ingredients: 1 cup pumpkin seeds, toasted in a dry pan
over medium heat (or not, as discussed above) 1 cup packed fresh
basil leaves 3 tbsp extra virgin olive oil splash of water 1 tbsp lemon juice small clove of garlic, peeled + crushed salt + pepper
Over the weekend I harvested baskets and baskets of
basil and joyfully made my second batch of
pesto.
This arugula,
basil, and pistachio
pesto is no exception.They dip crackers into it, brush it on bread or gluten - free pizza crust and, of course, serve it
over their favorite pastas.
I also love
pesto which makes this wild salmon with
basil pesto a recipe to come back to
over and
over again.