For Butter Fly - our recipe! 2 cups basil leaves firmly packed
2 tabs pinenuts toasted until golden in 1 tab oil
2 cloves garlic
1/4 cup olive oil
3 tabs parmesan cheese grated
salt,black pepper
Blend basil, pinenuts, garlic, seasonings and olive oil in food processor until smooth, scraping down sides once or twice.
Stir in cheese.
Easy peasy!
Store in takeaway containers in the freezer. Use sparingly - pesto has a powerful flavour!
Serve with spaghetti or gnocchi thinning the pesto with a tablespoon or so of pasta water to make it easier to combine with the pasta. Also wonderful with goat cheese feta and cherry tomatoes added, or mixed with a little cream. We eat it as is as a dip with crackers and tomato as well.
Yum! Can't wait for our summer and the smell of basil in the garden.
ReplyDeleteI can smell it from here! Make mine with gnocchi, Jeanne, please, yum!
ReplyDeleteMy mouth is watering!!! I am so making this come summer! :o)
ReplyDeleteWow, thank you! You are wonderful.
ReplyDeleteButter Fly
If only it were that easy to be wonderful!
ReplyDeleteSounds wonderful--when Mom's fresh herbs are back I'll make some.
ReplyDeleteThis sounds great.
ReplyDeleteBasil is my favourite herb. Basil pesto is sublime, especially on turkish bread.
ReplyDeleteMy friend makes a snack that is another favourite. She cuts a french stick in half longways, scoops out some bread, then fills it with basil leaves, hot salami, roasted capsicum, semidried tomatoes, feta (I think) and other things I forget just now. She puts it back together, wraps in foil and refrigerates under a brick. It comes out and is sliced into 2 cm chunks for a perfect antipasto or bbq accompaniment.
Hoping your tootsies are dry!