It's been 100ish degrees and humid. So, I decided to take advantage of the humidity and make bread. The bread has a final rise of at least twenty minutes, so I put it out and went to the pharmacy.
When I returned, my bread had risen to proportions never before seen by man.
And then I made pesto.
Today's pesto, which may be used as pasta sauce or as a dip for my homemade bread...
Mix in food processor:
- 1/2 cup extra virgin olive oil
- 2 cups fresh basil
- 3 tablespoons fresh parsley
- 2 teaspoons fresh oregano
- 1/2 cup pine nuts
- 1/4 cup parmesan cheese, grated (omit if you prefer to have a vegan or lower fat pesto)
- 3 tablespoons garlic powder
- 1 teaspoon fresh ground four color peppercorns
- 1 small tomato from the garden
I have never put that much stuff in pesto sauce!
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