as i was watering my herb garden today i realized i have so much basil! i figured it was time to make my first batch of basil pesto this year. it is so easy and versatile. i use it on everything from chicken and fish to vegetables and sandwiches and it literally takes minutes to make. i also make a batch of spinach and citrus pesto (a giada recipe) to keep in the freezer and use on fish in the winter. it tastes like summer when you need it most - mid dreary winter.
Basil Pesto
6 cups fresh basil
3/4 c toasted pine nuts
6 cloves garlic
salt and pepper
1/2 - 3/4 c extra virgin olive oil
1 1/2 c parmesan cheese
combine basil, pine nuts, garlic, and salt and pepper in food processor until smooth. while processor is running, add olive oil in a stream. check and scrape down sides. consistency should be thick and creamy. stir in parmesan cheese.
i divide my pesto into ice cube trays and freeze until set. then place into plastic bags and you have individual servings ready to go!
note: be sure to toast the pine nuts. it's a extra step but i have skipped the toasting and it isn't nearly as good.
and in case you are interested, spinach citrus pesto courtesy of giada de laurentiis
http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-with-spinach-and-pine-nut-pesto-recipe/index.html
I am going to have to try your recipe. I have a huge crop of basil - the first of which is almost ready to harvest!
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