Basil Pesto Recipe and Postcards
My family and I had already liked Pesto, especially made with basil. Then one year after I had gotten back into gardening, I decided to grow sweet basil and parsley in my garden. We were looking forward to having a fresh batch of homemade pesto with fresh ingredients.
Wow, were we impressed. It certainly does make a big difference in flavor when you can use fresh ingredients from the garden. Sometimes we purchase fresh ingredients from the grocery store, in the off seasons, and that is pretty good. But if you have the place the grow some of your own, I’m sure that you will enjoy this recipe that much more.
- 1 Cup Chopped Fresh Basil Leaves
- 1 Cup Chopped Fresh Parsley Leaves
- 1 Cup Grated Parmesan Cheese
- ¾ Cup Olive Oil
- ½ tsp sea salt
- ½ tsp pepper
- 1 tsp garlic powder
- 1 pound of your favorite cooked pasta
- Start a large pot of water on the stove to boil. While it is boiling, add the pasta and stir.
- Depending on your pasta, add oil or salt to help keep the pasta from sticking.
- While the pasta is cooking, assemble the remaining seven ingredients in to a blender and blend until pureed.
- Remove the cooked pasta from the water and place in a large bowl.
- Stir in the pureed pesto mixture into the pasta.
We usually go back for seconds of this recipe, so I would say that it serves four. There are three of us and we usually do have some left overs.
If you would like to share this recipe with others, you’re welcome to share a link to this page, and/or you can also send them a copy that is printed on recipe postcards.
If you need a pot for cooking pasta, then I recommend getting one that has a pasta insert. It makes it easier to remove the pasta quickly, all at one time.