fresh basil pesto recipe

August 10, 2010

Fresh Basil Pesto

Every year we plant basil and every year the plants do so well that we can’t use it up fast enough.

What to do? Basil pesto, of course! Here is a simple recipe. Note that pesto is always made to taste,

based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for

Parmesan cheese, we often use Romano or locatelli cheese- whatever we have on hand. Sometimes

we use pecans/walnuts – whatever we have. “Traditional” pesto is made with pine nuts.

1 Combine the basil in with the pine nuts, pulse a few times in a food processor.

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.

If you save it in a container put a thin coat of olive oil over it to prevent it from turning brown.

Makes about 1 cup. It is YUMMY.

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

Sometimes I make Pizza with it too.