To make up for my (extremely)extended absence, I thought I'd ought to make my (re)debut post a knock-out. And that, it is. It really is.
Homemade Pasta with Homemade Pesto
(I literally had to throw this plant out a few hours ago. Maybe I was feeling nostalgic, hence the surprise posting... but it was just getting too buggy(ew) and those bugs are stubborn and I would not put it past them to mowsy on over to my brand-new herb additions and set up camp there.)
To the last drop.
Recipe for homemade pasta from JoyTheBaker. Get it here!
Recipe for homemade pesto from Das Grosse Betty Bossi Kochbuch:
(Lately we have been adding chopped sundried tomatoes to the basil mixture before pureeing it and it is amazing!)
3 bunches basil, coarsely chopped (about 100 g)
3 garlic bulbs, pressed (*we use only 1, though)
2 T pinenuts
Puree in food processor
(do not over-process or basil leaves will become bitter)
1/2 t salt
3 T grated parmesan
small amount of lemon peel (*I think we skip this, but it sounds nice!)
Mix into basil mixture
150 ml olive oil
Add slowly to mixture
Pesto will keep in the fridge for a maximum of 5 days.