presto pesto

Approximately a few months ago I had a green thumb moment and decided to grow some basil in my backyard. Empty pot, dirt, seeds and there you have it basil growing wildly in my yard. Funny enough never really used it so after a talk with my husbands cousin Mari Elena, she recommended I prune them so that they grow fuller and faster (new to the green thumb thing hadn't dawned on me...) and she recommended I make some pesto and freeze it to make use of the basil I cut. So I did after giving some to my neighbor for her mama and saving some for my husband because I make him fresh basil tea, it good try it!

*Ingredients

Basil (a bunch)

1 Garlic Clove

Fresh Parmesan Cheese (3/4 cup approx.)

Extra Virgin Olive Oil (enough so that the ingredients are covered add more if need be)

Salt/Pepper (a dash here and a dash there)

*Directions

Put all these ingredients into a food processor basil, garlic clove, parm, evoo and the s/p. Juice up the processor until the ingredients have been ground down finely with a runny texture kinda like baby food! Presto you got pesto!

Now you can toss if over pasta with shrimps. You can put it over grilled or baked chicken lets your imagination go. Pesto can be made with any herb really cilantro, parsley or mint perhaps...no limits, if your feeling crazy mix of those herbs together or add sun dried tomatoes?