In summer time the one thing i can look forward to is lots of fresh basil from our Organic garden! The little ones and I planted basil and we have quite the abundance of it. Besides being a great teaching lesson, a garden is also a great way to get your kids in the kitchen. watching the little tiny seeds grow to huge 3 ft tall plants was very excitng for them. We picked a bunch of Basil and had a great converstaion about how it took sun,water and tons of responsilbilty for the veggies in our garden to grow. They were very eager to eat the basil straight from the garden. When they found out we were going to cook with it, they just about lost it with excitement!! The recipe tutorial is a bit long but when you see how much fun we had i think its worth every minute of it. With that being said please enjoy the recipe and don't forget to #cakesandcraftsbykass if you make any of the recipes!!
2 cups packed fresh basil (has to be fresh not dried)
1/2 cup toasted pine nuts (toast them in a dry pan for a couple minutes)
2 medium cloves of garlic
1/2 cup to 3/4 cup Olive oil (get the good stuff)
1/2 cup Parmasean cheese grated (not the powder the real stuff)
salt and pepper to taste
Put the basil,pine nuts, garlic and 1/2 cup olive oil in your blender or food processor.
Blend until smooth adding the additional 1/4 of olive oil thru the top of your food processor or blender. Once it is to the consistency that you like, place it into a bowl and stir in the parmasean cheese. Now taste it to see if it needs salt and pepper. now take that green gold bowl of love and toss it with 1 pound of cooked spaghetti!!!!!
This pesto freezes beautifully and taste grest as a pizza sauce. Enjoy!
Peace and Kitchen Grease,