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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I grow basil in my earth-box every year and it grows so big that I am able to make this delicious pesto 3 or 4 times then I freeze it and have it all winter. Ingredients:
2 cups fresh basil leaves, packed |
1/2 cup parmesan cheese, freshly grated |
1/2 cup extra virgin olive oil |
1/3 cup pine nuts |
3 garlic cloves, minced |
1 pinch salt |
1 pinch fresh ground black pepper |
Directions:
1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3. Makes 1 cup.
4. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
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