First Pesto Genovese in 2015

This was the first homemade Pesto Genovese in 2015!

Our basil plants have been growing beautifully. It was time to harvest them to make our favorite pasta sauce.

I quickly blanched basil leaves to enhance the emerald color and the sweet flavor and get rid of the unwanted grassy bitter taste. The one extra step works magically.

According to J's request, pasta was Cappellini. With generous Pecorino Romano cheese on top, the dinner was ready. It tasted summer!