Lucky me! This afternoon I fly home to Iowa. Don’t get me wrong. It has been a great week in Memphis. A week full of learning and reflection and lots of good eating…but I am ready to be home. Please keep an eye on the blog over the next week. I will be sharing some of those wonderful food experiences with you!
But today, as I finish out this visit to our Medtronic Spine and Biologics Headquarters, I want to share with you a little something that I whipped up last weekend…something I then used to create a small appetizer for Jeremy & Sara on Monday and will again use this evening to prepare a tasty dinner for my girlfriends. Last Saturday, as I worked in the yard, I acknowledged the fact that my basil was overgrown and NEEDED to be harvested. With a solid 5-6 cups of packed basil leaves to utilize, I whipped up a hefty batch of pesto. Pesto is so fresh and versatile and delicious…I figured, why not!?
If you have a basil plant that is growing leaps and bounds, consider this easy and delicious pesto recipe. This version is a little “nuttier” than some others but the control is all yours. Alter this recipe to suit your tastes…you won’t be disappointed!
WALNUT BASIL PESTO
Makes 6 cups
- 6 cups fresh basil leaves, packed
- 1/2 cup walnuts
- 1/4 – 1/2 cup pine nuts
- 5 cloves garlic, chopped
- 1 1/2 cups good olive oil
- 1 cup Parmesan, freshly grated
- 1/2 cup Romano, freshly grated
- Salt and Pepper to taste
…or share with friends! I intend to do all 3.
Enjoy your weekend and as always…
Indulge. In Life. In Love. In Food.