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Tuesday, September 15, 2009


Several months ago, now, I came across this recipe for pesto on O, Pistachio, a delicious and favorite blog of mine.  Well, I tucked it away under my 'food' bookmarks tab (you knew I had one) and in the back of my mind.  Then, on a trip to Lester's Farm this summer, when I walked in and immediately smelled the fragrant basil, I knew the recipe was going to become reality. 

fresh pesto

And so it did.  I found the recipe a good one for a few reasons: the pan-roasted pine nuts add a beautiful nutty flavor; using a very small amount of garlic really lets the basil shine through; and the lack of salt makes this sauce immensely superior (from a health perspective) to any store-bought pasta sauce.

pesto pasta

The end result is a very fresh-tasting topping for your favorite pasta.  As always, let me know if you try it, and what you think!


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