She decided to make pesto today with her basil bounty… here’s what she did…
Ingredients: (All amounts are approximate, to taste)
2 cups fresh basil leaves; packed tight
1 cup shredded Sartori Aged Asiago (at room temperature)
1/2 cup Georgia Pecans
1/2 Cup EVOO
Pinch of Salt
Pick the basil, remove the stems, wash the leaves and pat dry to remove all water. The Lady let her leaves sit while she took a nap, ensuring they would be dry when she got up.
Put the basil, Asiago and pecans in a food processor and process until the consistency of pesto.
Slowly drizzle in the EVOO until blended. Use a spatula to scrape down the sides to get all the paste incorporated.
Sprinkle in a pinch of salt and pulse once more.
Serve on hot pasta of choice and perhaps some strips of grilled chicken…