Tuesday, May 31, 2011

Favorite Recipe



The bread came from Hampshire Farms. The pesto I made and froze last fall, using homegrown garlic and basil. The tomatoes came from a vendor at Eastern Market who grows tomatoes in a greenhouse in Ontario. The finished product tastes better than candy. I know summer is seriously on the way when I eat tomato and basil open-faced sandwiches.

Recipe for Pesto

5 cloves garlic
1/4 cup pine nuts
4 cups Genovese basil
1/2 teaspoon salt
1/2 cup grated Parmesan cheese
3/4 cup olive oil

Process all ingredients until smooth. Pesto can be frozen in ice cube trays and used as needed.
The eating is good so time to enjoy!

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