I have started an herb garden this year containing rosemary, thyme and basil. My basil plant is growing like crazy so I decided to use some of it to make a pesto. Pesto is so versatile; it can be used on pasta, sandwiches, dips and appetizers. It adds great flavor to any dish. It also stays well in the refrigerator in an airtight container. I hope you try this recipe, you will not be disappointed. Make the first bite count!
Total Time: 10 minutes
Servings: about 2 cups
3-4 cups loosely packed fresh basil leaves
3 cloves garlic
1/4 cup pine nuts
1/2 cup parmesan cheese, grated
Salt and pepper, to taste
1/4 – 1/2 cup olive oil
1. Preheat the oven or toaster oven to 350 degrees. Place pine nuts on a baking sheet and bake for 4-5 minutes until lightly golden brown and aromatic.
2. Place all ingredients except the olive oil in a food processor or blender and pulse until combined. While the food processor is running, slowly add the olive oil. Start with a 1/4 cup, then stop the machine and check for consistency. If the pesto is still a little dry, feel free to add some more olive oil until the pesto is all combined. Store in an airtight container in the refrigerator.