Addicted to a basil

One of my friends owns a restaurant.

She serves dishes which are made from home-grown plants.

The other day, I joined her to make genovese sauce, which is useful when cooking Italian, since it is time to pick (a full of) basil from her garden. ----(I believe you're trying to say that you made the sauce because it's time to harvest the basil growing in her garden.)

Alternatively: (So I was happy to help her.)

I found it easy to make the sauce, so let me introduce show you how to make it.------Alternatively: (The sauce was easy to make, so I will share the recipe.)

First of all, here is what you will need to prepare is here.

-- 60g of powdery grated cheese (We used Parmesan cheese)

-- 50g of pine nuts

(a piece of garlic is called a 'clove' and the whole thing is called a 'head' of garlic)

Preparing all ingredients, it almost finish.

(To prepare the sauce blend the ingredients until they are finely chopped.)

(Plz tell me a better expression if there is one)

Once enough quantity of sauce is made, it is good idea to keep it in a freezer in order to use throughout a year.-----or: (If you make a large quantity of sauce, you can freeze it for up to a year!)

If you have still extra basil leaves left over, I recommend that you make dried basil which is good to put on tomato sauce pasta!

This is easier than making sauce--- just put leaves on a plate in the microwave for 5 minutes.------ (Or you can hang them upside down in a dry place until they become dried basil) :)

They get dry Once dry they can be crushed by hand.

Try cooking if you have basil in your garden!!------or: (If you have fresh basil growing in your garden, try cooking with it sometime!!)