ImStillMags wrote:
> A friend brought me a potted basil plant that was hugely bushy. So
> I trimmed it back, and made my favorite peso with it. Made a
> decent amount so I'll keep it in the fridge with a layer of olive oil
> on the top to prevent oxidation. I'm having a big dollop tonight on
> my little steak, broccoli and cauliflower mash. Yum , Yum,.
>
> I wish I could bottle the smell of fresh basil. I think they should
> make a perfume that smells like that.
>
> Recipe By : Sitara
> Serving Size : 20 Preparation Time :0:20
> Categories : Appetizers Spreads
> Italian Pasta
> Sauces Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 cups basil leaves -- packed
> 2 large garlic cloves -- rough chopped
> 1/2 cup pine nuts
> 3/4 cup fresh parsley -- packed
> 3/4 cup Parmesan cheese -- grated
> 1/2 cup olive oil
> 1/4 cup butter -- melted
> salt to taste
>
> Place all ingredients except salt in food processor. Process by
> pulsing until you have a fairly smooth paste with just a bit of
> chunkiness. Taste for salt and add if you need it.
>
> http://www.hizzoners.com/index.php/r...as-basil-pesto

I don't think either me or my wife has ever made pesto from a recipe -
well, maybe years ago. Just basil leaves and pine nuts, plus garlic,
and oil. You can throw in whatever else you like - personally, I prefer
to save the parmesean for adding at the table to whatever dish the pesto
is going on.

Put me down for buying a bottle of that perfume, please...

-S-