I think I'll cut most of it, and leave some to seed. Then I'll make.........
Hmmm....This is my first time making pesto. It seems to be turning out fine.
Then...I'm going to make Italian bread.
Here it is ready to go into the pre-heated oven. The sesame seeds and egg white glaze is added five minutes before the bread finishes.
Wow, That looks really pretty.
Up close. Making bread is really pretty easy. After making bread for quite a while, I'm getting the hang of it and can do it from memory. Now I can simply dip my finger in the liquids and tell if it is the right temperature. If I can't leave my finger in it, it is to hot. It has to be very warm, but not unbearable.
Now, serve the pesto over cooked pasta with shredded Italian cheeses. The bread was outta site. On Sunday's when Byron and I were first married (before kids), we would wake early for church and swing by Salvo's bakery and eat hot Italian bread with coffee on the way. That was the best Italian bread. Unfortunately, they retired and closed their business. Sigh.... But this bread, I believe, was just as delicious.
1/4 cup of toasted pine nuts
1/4 cup of olive oil
3 garlic cloves
2 cups of packed fresh basil leaves
Put olive oil, pine nuts, and peeled garlic cloves in food processor. Chop. Add Basil leaves a little at a time until chopped. I chopped mine pretty fine. I've seen some pesto chopped more coarse. You can also chop everything by hand and mix.
Serve over cooked pasta with shredded Italian cheese.
Any remaining pesto can be kept in the fridge for a week, or frozen in individual portions. I've read that it freezes well, so I'm going to try that.