This is all glass and was send to me from Miguel as he visit this place.
Hello,Fredo here.
The heat wave finally broken and the cool air will arrived soon.
South of us are getting hit with storm.
Think that it will be heading our way this late afternoon.
My version of Pesto




These are basil that has been growing all this season.
Last week took a couple of bunches to make pesto.
The rest will get later with more leaves there to produced.
Pesto is very easy to make.No patience just do it.

4 cups basil leaves,well packed.
4 cloves garlic(you can use more if you like)lightly crushed and peeled.
1 cup of walnuts or pine nuts you can used them both if you like
1-1/2 fresh Parmagiano Reggiano or Pecorinio cheese or combination of both.
1-1/2 cups extra -virgin olive oil.
Salt and Pepper to taste if you like
Place basil leaves and garlic in food processor or blender if you like.
Process till the leaves are finely chopped
Add nuts and process till they are finely chopped
Add the cheese and process until combined.
With the machine running,add olive oil in a very slow stream.
After this is done you may add salt and pepper.
You can store this in a tight container with a thin coating of olive oil on top
to keep it from getting dark.
This will keep up a week in the fridge or more.
You also can freeze them like I do to keep a supply of pesto.
I put them in a cup cake liner with a dollop of oil on the top.
After they freeze put them in the zip lock bag.
Then you can take what you need during the year.
This also heat up good for sauce to pour over your linguini
You can use pesto for many things.
Sauce,salad,cottage cheese for snack and just about everything.
Top it off on baked potato.I believe you get the thrift of this.
I love making this.
The aroma fill the kitchen area and last for a while.
I believe that you can find all sort of recipes online.
But this is my favorites.
Buon Appeit
Fredo