This is all I've been seeing on my tomato vines for weeks now.
On further inspection, hidden amongst the leaves, were beautiful ripe early girls!
The basil is thriving too. So it was time for the first pesto of the summer.
This is my basic Pesto recipe:
4-6 cups loosely packed basil leaves
4-6 cloves garlic (depending on size of cloves and preference)
1/3 cup pine nuts
olive oil
1/3 cup grated parmesan cheese
kosher salt and freshly ground pepper
(This makes enough pesto for 2 or 3 meals--keep extra in a tightly sealed container in the fridge for a week or so. You can also freeze it!)
Remove basil leaves from stems, wash and dry. I like to use my salad spinner to dry.
Put the basil, pine nuts and garlic in the food processor and let 'er rip!
Drizzle in the olive oil while the processor is running, until you have the consistency desired. I don't measure--just go for it.
Add the parmesan cheese, salt and pepper to taste and process again.
Grill up some fresh asparagus. . .
Cook up some pasta. . .
Crack open a cold one. . .
For some reason the rest of my photos came out like crap. . . anyway, I managed to put together a tasty green salad with those Early Girls, and combine the pasta with the pesto and asparagus. We also grilled up some yummy sausages; a most delicious summer feast!
Hope you are enjoying the gifts of summer too.
