I planted basil for the first time ever this Summer, and am loving having it readily available for use. Since I now have quite a bit, I decided to attempt some pesto. I loved this recipe! It made a pretty thick pesto which is great for adding to a variety of pasta's, panini's, or even pizza. The great thing about pesto is it is very versatile. This recipe is perfect for my liking. Toasting the pine-nuts adds a nice flavor, the parmesan cheese makes it nice and thick, while the garlic makes it flavorful but not overly pungent. Even Brynlee, my 4 year old, loves this, and that's saying something for a girl who insists on having plain noodles when we serve Mac 'n Cheese or Spaghetti.
Pesto
modified from Allrecipes.com
3 cups basil leaves, packed tight
1/2 cup olive oil
1 cup Parmesan cheese
1/4 cup toasted pine-nuts
2 cloves garlic
Salt to taste
Cook pine-nuts in a shallow frying pan over medium heat until fragrant and lightly golden brown. Let cool, then add all ingredients to the blender or food processor. It's helpful to add the basil a little at a time. Blend until the mixture is nice and smooth.
To store, place in a container and cover with a thin layer of olive oil. Put lid tightly on and store in fridge. You can also freeze in ice cube trays and keep them in freezer safe zip lock bags for long term use.
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