Basil Pesto to Drool For

Our family goes gaga for pesto. We put it on grilled chicken, pasta, on toasty French bread and mozzarella. Sometimes Thing Two scoops it up with a spoon and eats it straight. This is a recipe that’s simple and quick.

 

Start with 2 cups fresh basil. Mine came from the garden (one $1.99 plant in early spring produced enough leaves for several harvest fests plus a triple batch of pesto. I only have a teeny food processor so I have to do the basil first to make room for the other ingredients. Pulse to pulverized.

 

 

Pine nuts are the most expensive part of homemade pesto. One 1/2 cup bag is about $4-5. Maybe I should have shopped online…

 

Add 1/2 cup extra virgin olive oil, 1/2 cup Parmesan cheese and 2 cloves garlic. Pulse to pulverize.

 

Your finished recipe should look like this: make sure the pine nuts and basil leaves are pulsed to smooth and creamy. That’s it!!

 

 

I put my pesto in ice cube trays to freeze. When I’m ready to cook with pesto I grab two cubes and the meal is fabulous.

 

Tip: I will frequently put marinade in a plastic baggie with chicken and freeze. While it’s thawing for a meal, the marinade is working its magic and I don’t have to wait the extra 30 minutes for it to sit. The flavor is stronger that way, since it’s had more time to, well, marinate.

 

 

Homemade Basil Pesto

2 cups fresh basil, remove stems and wash thoroughly

1/2 cup pine nuts

1/2 cup EVOO

1/2 cup Parmesan cheese, grated

2 cloves garlic, pressed

Tiny bit salt and pepper

 

Pulverize in a food processor until smooth. Makes about 1 1/2 to 2 cups of pesto.

Tell me where you use your pesto. I’m looking for ideas.