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Lots Of Boxes & My Pesto

November 7, 2015

We have become a regular drop point for UPS, FedEx, DHL, Lowe’s & Home Depot!

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Ceiling fans, various lights, faucets, sinks!

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Now all I am missing is the drawer pulls. You would not believe how expensive the silly things are over 3-inches in width!

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Since I harvested basil leaves from the transplanted plants in the greenhouse, I thought you might need an excellent Pesto recipe.

My Pesto


  • 2 cups Fresh Basil Leaves, packed
    1/2 cups Fresh Parsley
    1 1/2 cups Fresh Baby Spinach
    1 cup grated Parmesan Cheese
    3/4 cup Olive Oil
    3/4 cup Pine Nuts, Walnuts or Pecans
    3 – 4 cloves Garlic, quartered
    3/4 teaspoon Sea Salt
    1/4 teaspoon Black Pepper


  1. Combine all ingredients in food processor.
    Process until smooth.
    Keeps in refrigerator for 1 week.

Hint: I freeze mine in an ice cube tray then store the frozen cubes in a ziplock freezer bag. Freezes for months.

How to serve:
Thaw a cube of pesto, then:

  • Spread it on a piece of toasted baguette.
    Stir it into a bowl of hot pasta.
    Stir it into 1/2 cup bottled salad dressing.
    Use it as a layer in a cheese torte.

Yum! Yum! Yum!


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