I love pesto it can enhance any recipe or stand alone with so many variations but this is a classic pesto that only takes about 10 minutes and I use it in my zucchini lasagna from Mondays recipe.
To have a more intense green color of pesto just blanch the herbs. To do this is simple just add herbs to boiling water for five seconds then shock them in ice water squeeze them then pat dry.
4 cups of basil leaves
1 cup parmesan cheese
1/2 to 3/4 pine nuts
3 cloves garlic (chopped)
salt to taste
3/4 cup virgin olive oil (I use extra virgin olive oil)
Combine Basil, parmesan cheese, pine nuts and garlic in food processor mix until finely chopped. Pour oil in finish mixing.
I like to use this fresh but it can be frozen for a month for those nights that you need a quick go to dinner.
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Hi, I'm Gwyn a entrepreneur, mom of 2 and a grandma of 2!
I had been married for a long time to an abusive alcoholic, this left me feeling broken and forgetting who I really was.
I started gwyns day 1 as a way for me to share the awesome way God can heal, restore and give a wonderful life full of purpose and joy.
My greatest passion is my family but also helping others .
With this blog I hope to share uplifting quotes and stories for a healthy mind body and soul life style, as well as fun with crafts and recipes.
Here is my mantra and the whole reason for the name of this blog, what a great reminder that every day is a brand new day we can start fresh and do better.
Day One
Matthew West
from the album Live Forever
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