Finally after ten weeks, my sweet basil that I have planted from seed is ready for the first actual harvest and pruning. That adds another happy moment in my life. Immediately, I turned them into my long awaited pesto sauce.
Lots of fresh sweet basil
2 cloves of garlic
Extra virgin olive oil
Freshly crushed black pepper
Wake pine nuts by toasting in a pan over medium heat without oil. Other than parmigiano-reggiano,combine all ingredients in a blender and mix using high speed. Add enough olive oil at different intervals during blending to create a smooth paste. In a bowl, blend in parmigiano-reggiano into paste with a fork and it’s done!
Bring water in a pot to boil and add salt. Add in pasta and cook to al dente, drain well and mix in pesto sauce.
You can store the excess sauce in the fridge for other use. To my surprise, it tastes extremely good when I use it to make ham sandwich.