On 9/3/2014 6:33 PM, Janet Bostwick wrote:
>
> My second cutting of basil yielded 4 enormous armfuls of basil. I
> gave half to my neighbor. Yesterday I did 4 ice cube trays of a
> water/basil slurry and many packages of yummy pesto. I'm using Mark
> Bittman's pesto recipe from 'How to Cook Everything.' I like it best
> because it is totally simple and inexpensive and I most likely will
> always have all the ingredients on hand. I also like the proportions.
> (Plus, husband likes it whereas he didn't really care for the ones
> with nuts)
>
> BASIC PESTO
> 9/2/2014
> Mark Bittman
>
> In a blender or food processor, combine 1 cup loosely packed basil
> leaves, ½ cup finely shredded parmesan cheese, 1/3 cup olive oil, and
> 1 garlic clove. Process until basil is finely chopped. Makes ½ cup.
> Per Tbsp. 111 calories.
>
> I still have plenty of basil sitting with the cut ends in a bowl of
> water. I'll process that into a slurry of olive oil and basil and
> freeze in ice cube trays. I have some lovely purple basil. That's
> going to top something as is. Pizza, Pasta, salad. I don't know yet.
>
> Janet US
>

Where are the pine (pinon) nuts?

You simply have to have pine nuts for a good pesto!