I keep up to date with Monet, mostly from this blog. I have followed very closely and bookmarked many recipes I want to try once the weather cools off here in the northeast. Early this summer, as strawberries were coming in season, I tested out Monet’s recipe for Strawberry Cookies before heading out for a beach trip. They were a big hit! I used strawberries that were fresh from my husband’s grandfather’s farm. These moist, light cookies are very addictive.
I hope you enjoy my pesto as much as I do. And if you like yarn as much as I do, I encourage you to check out my craft supply and vintage shop on esty: www.laurasflock.etsy.com. Check out the profile of the shop to learn the story behind the name of the shop. Thanks, Monet, for a chance to talk about some of the things that I love and share a recipe with your readers.
1 cup packed fresh basil, thyme, chives, parsley, and/or rosemary leaves (leaves and tender stems)
2 or 3 cloves of garlic
1/3 of a cup of pine nuts (or sunflower seeds, walnuts or hazelnuts)
4 tablespoons of parmesan cheese (grated)
½ teaspoon salt or to taste
1/3 -1/2 cup olive oil
1. Finely chop everything but the olive oil in a food processor
2. Gradually add olive oil while food processor runs to create a thick paste
Yields about one cup
Anecdotes and Apple Cores