A very nice recipe using lemon basil (which I am planting tomorrow) : 1 large,fresh from the garden, tomato- diced
10 lemon basil leaves, minced coarsely.
Good olive oil
Parmesan cheese, freshly grated
Sea salt, coarse
Fresh black pepper
Crostini, warm from the oven, rubbed with garlic butter
In a small bowl, toss tomatoes with basil, salt and pepper.
Place on a pretty white plate,
Pile high in the middle.
Add parm and sprinkle with olive oil.
Surround this with crostini and open a good merlot!
Wednesday, March 23, 2016
Monday, March 7, 2016
Sunflower Herb Farm: pesto: Extra Rich Pesto 6 cups of genovese basil, leaves only3 large fresh cloves garlic, peeled and roasted (in a skillet with a small dab of olive oil)1 cup of toasted, unsalted, unshelled, macadamia nuts (dry roast in a very hot skillet. Watch carefully, do not burn)1 triangle of grated, fresh parmesean cheese (about 2 cups)3/4 cup of extra virgin olive oil1 1/2 tsps sea salt1/4 cup of extra virgin olive oilIn a food processor place basil leaves, roasted garlic, toasted nuts. Pulse off and on until roughly chopped. Start pouring the 3/4 cup of olive oil in a slow steady stream while running the machine on lowest speed. Stop machine, add grated cheese. Pulse and add 1/4 cup of olive oil in slow stream until incorporated.I serve it on fresh french bread with creamy unsalted butter.I hope you enjoy it!PS: don't even think of trying to count calories when you serve this pesto!