Friday, July 30, 2010


I made pesto for the first time and it was easier than I expected and also very good. Much better than the jarred kind.

I exchanged some zucchini for extra basil so I'd have enough to make pesto and managed to make the pesto just before the batch of basil went bad. I added garlic, pine nuts and Parmesan to olive oil and the basil leaves for less than thirty seconds in the food processor, and then added it to sauteed mushrooms over pasta.

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