First Pesto Genovese in 2014

This was our first Pesto Genovese from our garden!

Fresh basil leaves are growing. Now is the best time to enjoy the deep green tender leaves before they get too big, tough and yellowish.

Quick blanching leaves is my must procedure to make petso sweet and clean. That helps keep the beautiful green color.

The pesto pasta mountain was covered with cheese snow. Time to eat!