Fresh Out Of The Garden...

Do you know what this sweet little green plant is?

We planted it two months ago and it's flourishing.

It's delicious to eat.

It smells wonderful.

Basil is my new cooking best friend!

That's probably why it's now growing in our backyard so I don't have to buy it at the store anymore.

My three other new cooking best friends are Rosemary, Parsley, and Cilantro.

They aren't flourishing just yet, but maybe one day.

The basil is growing so out-of-control (I think our gardener dropped the whole packet of seeds in-you know he can get a little "sprinkle happy") that we needed to thin some of it out.

Perfect!

Pesto Pasta Anyone?

1 1/2 cups fresh basil leaves-firmly packed

1/4 cup Parmesan cheese-grated

1/4 cup Romano cheese-grated

1/4 cup Pine Nuts

1 large garlic clove-sliced

1/8 teaspoon salt

1/4 cup olive oil

*Choice of dried or fresh pasta*

In a food processor bowl fitted with the stainless steel blade, or a blender container, combine the basil, Parmesan cheese, Romano cheese, pine nuts, garlic, and salt. With the motor running, slowly drizzle in the olive oil.

Cover the process or blend with several on/off pulses of the machine until a puree forms, stopping the machine several times to scrape down the side of the container with a spatula.

Toss with cooked and drained pasta. Store any remaining pesto in 1/4 cup portions, wrapped airtight, frozen for as long as 1 year or refrigerated for up to 2 days. Before using, bring the pesto to room temperature (Pasta Pocket Cookbook).

Has anybody tried any of these recipes?

Just curious!

I would love to hear if you did...