Homemade Pesto, Fresh from the Garden

Homemade Pesto, Fresh from the Garden

I watered them in the evening and picked leaves in the morning.

-
I think I had 3-4 cups of loose leaves picked from the stems.
This will make enough pesto for two batches of noodles.
Add 1/3 cup extra virgin olive oil to blender,
then juice from one lemon, micro-grated 4 garlic cloves.
Don't omit the lemon juice,
 it keeps the basil from oxidizing and turning a dark color.
Whirl all this up, cover and refrigerate till ready to use.

Cook your noodles al dente, drain, and toss with half of the pesto.
Top with grated parmesan and finely ground nuts of your choice.

Garnish with some homegrown tomatoes from the garden.
Something so satisfying making meals with home grown produce.
Enjoy !