Do you have a garden? Do you grow herbs in your garden? If so, and you have an abundance of basil in your garden, I have a treat for you! When in Pennsylvania a bit ago, I was treated to some of the freshest foods around — goodies right from my dad and Camille’s garden! Camille’s basil was beautiful and they were nice enough to send me back with some so I could make pesto for us at home as well!
Camille's Basil Pesto
- 1 cup packed fresh basil leaves
- 1/2 cup fresh parsley
- 1/4 cup freshly grated parmesan or romano cheese
- 1/4 cup English walnuts, toasted
- 1/4 cup olive oil
- 1/4 cup chicken or vegetable broth
- 3/4 tsp salt
- 1/4 tsp pepper
- 3 cloves garlic
Place garlic in processor/blender and grind.
Place rest of the ingredients in the blender and blend until smooth.
Use immediately, refrigerate for up to 5 days or freeze.
Camille and I made a gluten-free pizza crust using Bob’s Red Mill mix and enjoyed pesto as our “sauce” topped with fresh mozzarella. When the pizza was finished, we then topped it with fresh tomatoes from the Amish farm. So So So delicious!
What’s your favorite way to eat pesto?