Pesto and Pictures

http://www.101cookbooks.com/mt-static/images/food/pesto_ultimate072.jpg

PESTO

When I make Pesto, I freeze it. first in ice cube trays; once it is solid, I remove them from the ice cube tray and put the Pesto cubes in a freezer bag and re-freeze. When I want some pesto in the winter I take out a cube or two to use.

Servings Prep Time 2pints 10mins

Cook Time Passive Time 0mins 15mins (or less)

Ingredients

• 2cups olive oil
• 2cups fresh basil leaveswhole, firmly packed
• 2cups fresh parsley leaves
• 4cloves garlic
• 1/2cup toasted pine nutsor toasted walnuts (toast on a sheet pan in an oven,
•  when you can smell them, they are done!)
• 1Tbsp freshly ground black pepper
• 1tsp kosher salt
• 1cup pecorino or romano cheesefreshly grated
• 1/2cup fresh lemon juice

Instructions

1. Put all the ingredients except the basil into a blender and grind thoroughly.
2. Add the basil and grind until creamy texture is achieved. No cooking is needed.
3. This amount of sauce is enough for 1 pound of pasta of your choice

A deer captured on camera, (night photo).

Look closely at who joins her:) The fawn can only be hours old.

A nursing fawn:)

SO wonderful...Praise God!


Psalm 42:2

As the deer longs for streams of water,

so my soul longs for you, O God.