Basil

 Caprese Baked Eggs, Pesto, and Creamy Tomato Basil Soup

The garden basil is in full swing this weekend.

Something must be done before these plants bolt. :-)

sooooooo....

this Caprese Baked Eggs recipe from the "For Love of Cooking" blog was
 utilized for Sunday morning breakfast.
For the recipe click here.

 My sister-in-laws Pesto recipe made this delight and
it was frozen in little containers for future quick dinners.

PESTO

1 cup coarsely chopped fresh basil

1/4 cup pine nuts toasted (I used walnuts)

1/4 cup (1 oz) finely grated parmesan

2 t. chopped garlic

2 T. water

1/4 t. sea salt

1/8 t. ground pepper

1/3 cup olive

Pulse all ingredients except oil in food processor until finely chopped.

With motor running, add oil in a slow stream and blend until combined well.

Oh....so, yummy on tilapia and eggs, too.

(I used walnuts as pinenuts were incredible pricey...even in bulk, at Costco, they were $23-Ouch!)

Then a creamy tomato basil soup

I don't have a "real" recipe, but I sauteed onion and garlic then added canned diced tomatoes, chicken broth, lots of basil, ground pepper, sea salt, ground pepper, thyme and Italian spices...I like the Mrs. Dash Tomato and Basil blend and simmered for about an hour. A couple of splashes of half and half and then pureed in the food processor (the food processor part made a mess so be careful - probably would work better in the blender.)

Served with fresh buffalo mozzarella melted on "Spicy 3 Pepper" melba toasts.
A couple of these were laid on top of the soup along with a couple of leaves of fresh basil,
but I forgot to take a photo. ;-)

Have a "Souper Sunday" full of good eats from the garden!!!