Fresh Basil Pesto

If you're a basil lover, you will love this recipe for Fresh Basil Pesto.  Not sure what to do with it when you make it . . . . . here are some ideas:

  • Mix it with Mayonaise for sandwiches.  Gives it a little Italian kick.
  • Use it on pizza in place of pizza sauce.  Try adding some herbed goat cheese or Chevre to the pizza as well.
  • Add to pasta when making pasta salad or just as a side dish.
  • Spread on toasted baguette slices and top with chopped tomato and onion for a quick appetizer.
  • Spoon over baked potatoes.

 

INGREDIENTS:

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

 

DIRECTIONS:

Combine the basil and pine nuts (or walnuts) in the bowl of your food processor.  Pulse a few times.  Add the garlic, pulse a few times more.

Slowly add the olive oil in a constant stream while the food processor is on.  Stop to scrape down the sides of the bowl 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.

This recipe can be kept in the freezer for up to 3 months.

 

 

1 comment (Add your own)

1. Lisa wrote:
This is the BEST pesto I have ever had - thanks Cindy! I love it on sandwiches, spread on whole wheat pitas or tossed with pasta!! YUM!

October 14, 2012 @ 8:47 PM

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