Sheila's Kitchen

What's cookin?



  • 3 large garlic cloves
  • 1/2 cup pine nuts
  • 2/3 cups grated Parmesean cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper 
  • 3 cups loosely packed fresh basil
  • 2/3 cup extra-virgin olive oil

With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending well, 

 This pesto is a great way to use up the beautiful basil leaves growing like mad  in July.  I love to serve it over angel hair pasta. 

There are many variations for making pesto.  I found this recipe in Gourmet magazine.  Nice and light and delicious!

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