There’s nothing better than a home cooked meal with freshly prepared ingredients. Especially if those ingredients come from your own back yard! My dad, hubby, and I spent an afternoon making pesto sauce in just that way!

My dad had a bunch of basil growing in his backyard that need to be harvested before it got cold. We started out by taking branches of basil and removing the leaves from the stems. The pesto sauce need two cups of packed leaves per batch. We made five batches!

So much basil!
Measuring basil leaves

After the leaves were removed and the cups were measured out, we then grated some parmesan cheese to go in the sauce. Each batch needed about 3/4 cup of cheese but we used a bit more than that.

While I shredded cheese, Jarrett peeled the garlic. My dad said that each batch called for 2 garlic cloves, which to all three of us, equated to 3 to 4 cloves per  batch!

freshly grated parm

When all the prep work was done, the easy part was next. We through the ingredients into my dad’s food processor, along with pine nuts, olive oil, sea salt, and pepper and blended it all up.

Pine nuts and garlic
messy kitchen
pesto in the food processor

After the blending was complete we got to test our final product! My dad got some french bread and we put some butter on it, then spread a healthy amount of pesto on the bread, topped it with yellow tomatoes (straight out of the garden) and sprinkled some more Parmesan cheese on top and baked it in the oven for about 10 minutes, then turned on the broiler to get the cheese crispy.

It was a lovely afternoon. I love spending time with my dad and Jarrett. Times spent in the kitchen are the best times too. I also love having fresh ingredients that were grown in my own (or in this case my dad’s  own) back yard.

finished product
right out of the oven

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