Yesterday I picked a small pillowcase-sized bag of basil from my garden. I love the way my hands and car are scented with the rich perfume of the warm leaves.
And there was only one thing on my mind.....pesto!
Bounty!
Washed and de-stemmed
Blended with pine nuts, garlic, sea salt, pepper and extra virgin olive oil. No specific quantities...just keep the pesto able to move about by the blades of the blender with the right balance of leaves and oil. Taste periodically to see if more garlic or salt is needed.
Voila! Uncooked pesto (room temperature) over whole wheat pasta with some heirloom tomatoes.
I found this adorable video today about a raw family making raw pesto. The kids are so cute. And I love how they made lettuce wraps with the pesto and other veggies. As I was making my pesto, I was dipping crunchy cold Romaine leaves into it. IT.WAS.DIVINE!
Live Light, xo-C.
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