~ basil pesto ~
Feeling in a summery mood, I decided to make a batch of basil pesto for lunch. It’s so great with a fresh, ripe tomatoes, crusty baguette, and your favorite sharp cheese. I like a good Gruyere or Parmigiano Reggiano in this particular scenario.
2 cups fresh basil leaves
1/2 cup fresh Italian parsley leaves
1/3 to 1/2 cup fresh grated parmesan cheese
1/4 cup pine nuts, pecans, or walnuts
1/2 cup extra virgin olive oil (or more)
2-3 large cloves of garlic
Place all ingredients in the bowl of a food processor or blender and pulse until evenly pureed. Start with 1/4 cup of the olive oil and gradually add more as needed to reach desired consistency.
~ summer on toast ~
Here’s what the cute hubby and I had for lunch. We call it Summer on Toast. Spread a generous amount of the basil pesto on a piece of well-toasted whole wheat bread. Next add some chunks of fresh Parmesan or Gruyere cheese. Top with slices of fresh Roma, or heirloom tomatoes, freshly ground black pepper and a sprinkle of coarse sea salt.