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Pesto

I had some basil and I bought some basil, I knew that in it’s fresh state it would not last long, so when you have basil and other greens you make pesto! Pesto is simple it is just a mix of herbs – primarily Basil, and other greens, some type of nut, garlic, oil and Parmesan.

I picked the leaves from the basil (put the stem into the veggie stock pot)
I also threw in the radish top leaves that were small and undamaged. Yes, any kinds of greens can be added, I have also used carrot tops.
I also used some of the larger spinach leaves that had too short of stems to put into the vase.
I added two cloves of garlic, a handful of walnuts, olive oil, salt and shredded Parmesan
Then zipped it all up in my little blender.
Put into a storage container and topped it with some more olive oil to prevent oxidation.
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Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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