Fresh Basil Pesto
Spring is here and it is time to plant one of my favorite herbs, Sweet Basil. There is nothing like cutting and using fresh herbs from the garden whether it’s in your backyard or in a planter on your countertop. I use sweet basil in a lot of dish from bruschetta, tomato pie, and as a condiment (pesto) on top of grilled chicken. Here is a quick and easy recipe to make some great pesto. If you don’t use it all at once, just throw it in the freezer.
2 cups fresh basil leaves, packed down
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or chopped walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Equipment: food processor
- Combine the basil in with the pine nuts, pulse a few times in a food processor. (Feel free to substitute chopped walnuts for the pine nuts)
- Add the garlic, pulse a few times more.
- 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.