One of the signs of summer coming to an end is pulling my basil plants to make pesto. This is an all day project with having to take all those leaves off the stems, sorting them to use or pitch, then washing and drying them. It's a lot of tedious work, but the kitchen sure does smell heavenly during all of this.
I used the the New York Times pesto recipe, adding my own touches - roasting the garlic and toasting the pine nuts.
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Today is my youngest son's 35th birthday. Right now my kids are 35, 37, 38, and 40. Such fun and busy times when they were little. He and his wife are the ones who gave me the gift of grandparenthood with their little boy and then the gift of my first granddaughter. My grandson is a carbon copy of his dad...energetic, talkative, always happy, inquisitive. He takes me back to my days as a young mother.
Happy Birthday to your son. Enjoy the taste of summer, on a cold winter day.
ReplyDeleteThank you. Summer produce does take away the winter blues.
DeleteI love basil but don't have the patience to make pesto, I just tear up the leaves to add to pasta and other dishes.
ReplyDeleteMaking pesto is tedious. I tear up the leaves with my summer cooking, too. Much more efficient and just as tasty!
DeleteHappy birthday to your son! With all the care you put into it, your pesto must taste fabulous.
ReplyDeleteWe were just talking about that yesterday, remarking that our "kids" are nearly twice the age of yours!
ReplyDelete