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I have declared a new holiday – Pesto Day! The actual date changes each year since pesto day is really just a celebration of the first day you have enough basil in the garden to make a decent dollop of the delicious stuff. Here in scorching hot Indiana, today was that day.

After harvesting the basil this morning, I had to go on a hunt of the bookshelf for my super basic, super delicious pesto recipe. No, it’s not in a cookbook. Let’s see, where is that dang book? Here it is!
20120527. Where the pesto recipe lies.

Turn to the last page, and there we have it – the “recipe,” pulled off some random website last summer and jotted into the back of the book I was reading at the time. Thankfully, I made pesto so much last summer that I still remember which book holds the ingredients.
20120527. Happy Pesto Day!

I think it’s time to have it in another, easier to find location, don’t you?

Garden Pesto:
– 2 cups basil
– 1/2 cup parmesan cheese
– 1/2 cup olive oil
– 1/3 cup walnuts (cheaper than pine nuts, yet oh so tasty)
– 3 cloves garlic, minced
– Salt and pepper to taste

Throw in a blender, blend it until smooth, and smear it on some crusty bread for instant deliciousness. We also discovered last year that you can freeze pesto in an ice cube tray and store the pesto cubes in plastic bags in the freezer to be thawed out later. There is nothing like fresh garden pesto tossed with some fresh pasta in the middle of December.

Chris just walked through the kitchen and said, “Mmm… pesto burps.” A Happy Pesto Day to all, and to all a good night!

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