Yields 12 servings
Nothing tastes more like summer than fresh tomatoes, garlic and basil just picked from our farms garden!
Here is anther of my families summer time staples... served atop of some fresh sourdough or Italian bread... just yummy!
INGREDIENTS:
1 loaf Italian or sourdough bread, sliced 1" thick- about 12 slices
6-8 Roma tomatoes, diced
2 fresh garlic loves, minced
1/2 cup olive oil
1/2 cup fresh snipped basl leaves
Olive Oil, extra
Fresh Parmesan cheese
INSTRUCTIONS:
Cut bread into 1" slices on a bias. Brush 'extra' olive oil on each side of bread. Toast both sides under broiler until lightly browned. Remove and set aside.
In a bowl, combine garlic, 1/2 cup oil and basil. Mix. Add diced tomatoes and toss until evenly coated. Spoon over toast evenly. Grate a bit of fresh Parmesan cheese over each. Serve immediately.
NOTE: Don't put tomatoes on bread until ready to serve.
Yields 1/2 cup finished product
...ahh Pesto! Fresh picked basil from my gardens is something I long for all winter long! Here is my personal recipe that my friends just rave over!
You'll notice that there are no pine nuts in my recipe- my friends have never noticed the difference... and neither will yours!
INGREDIENTS:
1/3 cup extra-virgin olive oil
1/4 cup fresh grated Parmesan cheese
1/4 cup freshly- snipped parsley
1 garlic clove, minced
1/2 cup fresh snipped basil
1 tsp. sea salt
INSTRUCTIONS:
Combine all ingredient's in a mini electric food chopper or a blender and mix well.
Use on Linguine noodles, cooked to package instructions, toss lightly and serve with extra Parmesan cheese for topping.