Wednesday, March 23, 2016

Fresh Basil Pesto

2 cups fresh basil leaves, packed*
1/2 cup Parmesan cheese
1/2 cup olive oil
1/3 cup pine nuts
3 garlic cloves, minced
Salt and pepper to taste

Combine basil and nuts in a food processor; pulse several times.  Add garlic and pulse again.  Slowly add olive oil in a constant stream while food processor is on.  Stop to scrape down the sides with rubber spatula.  Add grated cheese and pulse until blended.  Add a pinch of salt and pepper to taste.

Serve with pasta, over baked potatoes or spread over toasted baguette slices.

Eat within 7 days or freeze for up to 1 year.

*great way to use all that fresh garden basil!  Make several batches and freeze!

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