, , ,


3 cups packed fresh basil leaves
4 cloves garlic
3/4 cup grated Parmesan cheese
1/2 cup olive oil

1/4 cup pine nuts
1 teaspoon salt
1 Tablespoon fresh ground black pepper
  1. Combine basil, garlic, and nuts in the bowl of a food processor or blender. Blend to a smooth paste.
  2. Drizzle in the olive oil while the processor runs
  3. stir in cheese
  4. add salt and pepper to taste
  5. NOTE: This recipe makes two cups. I place into 1/2 cup containers and freeze for later use.

Some uses: Pesto is great on pasta (even better if that pasta has shrimp or chicken mixed in!); it is terrific as a spread on fresh baguette (a la garlic bread); also makes a great aioli if mixed with mayo and generous bit of fresh squeezed lemon juice; a dollop on grilled steak is yummy; mixed with softened butter and then chilled into a compound butter.