Friday, May 13, 2011

Kathy Tompkin's Basil Pesto

A few years ago I decided it was time to start growing some herbs.  It took a few seasons of failed crops that I realized the importance of watering the plants.  After I had mastered the art of watering each item in my potted garden I decided it was time to figure out what to do with all my blossoming herbs.  I tried to decide who would have the most reliable, easy to make recipe for pesto, a crowd favorite when it comes to using up the basil!  My mind immediately went to my dear friend, and second mother, Kathy Tompkins.  For years she had been putting pesto in dips, on fish and topped over pasta.  As I expected the recipe was simple....dump everything in the food processor and store in a glass jar.  Done and done!  Here is her fool-proof method to making some truly outstanding pesto!

Kathy's Basil Pesto

2 cups basil leaves (washed and dried)
2-3 cloves garlic ,chopped
1/2 cup parmesan cheese
1/4 cup pine nuts
1/2-1/4 cup olive oil
salt and pepper to taste
dash of lemon juice

Combine all ingredients in a blender except olive oil.  Slowly add olive oil while food processor is going until desired consistency is reached.  
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