This was the first Pesto alla Genovese in 2013!
We have tripled our sweet basil garden this year to enjoy Pesto more often.
Basil has grown big enough to harvest. Our first Pesto this year was made with purely basil without parsley or other herbs.
I basically followed my
Pesto recipe, but toasted a garlic clove along with Italian pine nuts to avoid sharp raw garlic taste. I was looking for Linguini pasta in the pantry that I wanted to use for this special occasion. Then, I was shocked to know I didn't have Linguini... Thin spaghetti leftover from
Fideuà solved the problem. The pesto was delicious! We are looking forward to the second basil harvest.
