Pesto...it's what's for dinner

My basil is already bursting out of it's pot! Well, okay, not literally. But, it is ready to be used. So, tonight we are having the first pesto dinner of the season.

Here's my recipe:

2 cups fresh basil
1/4 cup pine nuts (walnuts work well if you can't find pine nuts)
1 clove garlic
1/2 tsp sea salt
1/4 tsp black pepper
1/2 cup olive oil
1/2 cup grated Parmesan cheese

In a food processor pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. With the food processor running, drizzle the oil into the mixture until smooth and thick. Stir in the cheese by hand.

2 cups of basil might seem a lot, and it is if you purchase basil at your local grocery store. This is the reason why I grow my own basil and why we only have pesto in the summer.

Fun fact: Cutting back your basil just stimulates more growth. So, the more you use it, the more you will have.

Buon Appetito!

On Your Mark...

Get set...GARDEN!

Memorial Day is almost here, and you know what that means...gardening season is here! Actually, here in the Tidewater area, I've been digging in the garden since early April. I've planted trees, shrubs, and flowers of all kinds...I've even repurposed an unsuccessful flowerbed with some grass seed...This is going to be a great summer for gardening!

On a related note, I've decided to make my passion into my career...I'll be studying Horticulture at the local college this Fall! I realize those of you that heard me talk about Interior Design as a career will be surprised by this revelation, and all I can say is that I'd rather wear jeans and no makeup to work than heels and lipstick...it's who I am.