This week has been mega awesome. Two, yes TWO, of my best friends got engaged within three days of each other. HELLO bachelorette parties!
I grew up in a really cute little town where pHD’s are more common than high school diplomas, where we had a choice of three big beaches to sun ourselves on, and where there was one high school. This is where I became friends with 11 of the greatest girls I will ever know, and we’re still great friends today. Most of us live in Ottawa, and some of us are scattered around the world, but I know I could call any of them in a heart beat if I needed them.
One of the 11 ladies is already married, but now two more are on their way and I couldn’t be happier. Growing up is weird and exciting and scary – and in it all I know I will always have my girls. So what does this have to do with pesto? It’s easy and versatile and beautiful in it’s own way. It makes me think of travelling in Italy with two of my best friends, and packed lunches and hikes. I guess it makes me think of some of these 11 ladies and so I thought it would be a perfect recipe to represent the simpleness in life and celebrating friends. It’s truly magical.
To begin, add basil leaves, 1/2 cup Parmesan, pine nuts, and salt and pepper to a food processor.
Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed.
That’s all she wrote! Easy, right? Happy Friday!….and here are a few of the lovely ladies I talked about 😉
Basil Petso
Ingredients
- 2 cups fresh basil leaves
- 1/2 cup grated parmesan cheese
- 3 tbsp pine nuts
- 1-2 garlic cloves peeled
- 1 tsp fine sea salt
- Fresh cracked pepper to taste
- 1/3 cup good quality extra virgin olive oil
Instructions
- Add basil leaves, 1/2 cup of the Parmesan, pine nuts, 1 garlic clove and salt and pepper to a food processor or blender. Turn machine on, and then drizzle in the olive oil while it mixes. Continue blending until completely combined, taste, and add additional garlic clove, salt or olive oil if needed.
- Store in an airtight container for up to a week in the refrigerator.
