Easy Pesto

For some reason, I have recently started liking some white/cream simple china. I even found myself doing research on the internet looking to possibly add a set of plain white china. These are antique pieces that I had come across at a resale shop last year from the Johnson Brothers Heritage White collection:

Shown here are the Heritage White pieces on Spode Chargers used to serve a pesto dinner. I am rarely a “mix-and-match” person!!! What is happening to me?

To make the pesto, you need:

1 cup firmly packed fresh basil leaves

1/2 cup firmly packed parsley sprigs with stems removed

1/2 cup grated Parmesan or Romano cheese

1/4 cup pine nuts, walnuts or almonds

1 large clove garlic, quartered

1/4 cup olive oil

1/4 teaspoon salt

2 Roma tomatoes, diced

Shelled Uncooked Shrimp (optional)

Cooked pasta

*

1. Combine basil leaves, parsley, cheese, nuts, garlic and salt in blender container or food processor bowl.

2. Cover and blend or process with several on-off turns until a paste forms.

3. Gradually add oil and blend or process to the consistency of soft butter.

4. In a separate pan, saute shrimp and tomatoes. Salt and/or pepper to taste.

5. Toss with cooked pasta and pesto.

6. Garnish with extra pesto and grated cheese.

7. Enjoy with warm bread! YUMMY!!

p.s. We have never planted vegetables. Thanks to my husband, we have a very mini vegetable garden patch. I had actually picked the leaves from the basil we have for my batch of pesto this time!!!!

Have a wonderful day everyone. I will be back again tomorrow!