It is so good to be home. Wednesday morning I awoke with a sense of peace that I have missed for the past month. I returned to some beautiful basil that was just a few inches tall when we left. Next week I will write more about our
adventures, and share some food inspiration. For now, I am reveling in home. Today's recipe is for simple basil pesto, fresh from the garden. I used almonds because pine nuts are expensive. For more flavor, you could add a clove of garlic.
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| My Little Sanctuary of a Kitchen |
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| Big Basil Plants |
Simple Pesto
Makes ½ cup
- ¼ cup raw almonds
- 1 cup fresh basil leaves (packed)
- ¼ teaspoon salt
- 6 tablespoons olive oil
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| Tomato and Eggplant Gratin with Basil Pesto |
- Place almonds in food processor and pulse a few times to
break into small pieces
- Add basil, salt and 2 tablespoons olive oil and continue to pulse
- Drizzle remaining olive oil until consistency meets your
fancy
- To duplicate the dish pictured: follow the recipe for Tomato and Eggplant Gratin, but omit the thyme. After removing from oven, drizzle or spoon pesto over the top and serve
It is so good to be home. Wednesday morning I awoke with a sense of peace that I have missed for the past month. I returned to some beautiful basil that was just a few inches tall when we left. Next week I will write more about our
adventures, and share some food inspiration. For now, I am reveling in home. Today's recipe is for simple basil pesto, fresh from the garden. I used almonds because pine nuts are expensive. For more flavor, you could add a clove of garlic. 
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