I have a huge basil plant in a container and pine nuts left from when I made cannoli so I am putting together some pesto. Add some to your pasta and you have a great meal. I also add it to veggies or quick meals to give it a boost of flavor. Here is the recipe. I plan on using it on some toasted french bread as an appetizer but you can use it for pasta dishes as well. Enjoy!
Note: You can freeze it too! Put in small containers or ice cube trays for winter so you'll have a touch of summer in your meal. I think you can tell I have lots of basil!!!!
From my kitchen to yours,
1 1/2 to 2 cups fresh basil (washed and stems removed)
3 garlic cloves
1/2 cup pine nuts (or walnuts)
1/2 cup light virgin olive oil
salt and pepper to taste
Pecorino Romano cheese
Place all in food processor and pulse until desired consistency. Add more olive oil if necessary.
original 7/7/12 updated 7/23/12
Note: You can freeze it too! Put in small containers or ice cube trays for winter so you'll have a touch of summer in your meal. I think you can tell I have lots of basil!!!!
From my kitchen to yours,
M.J.
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| Lots of garlic make this pesto...perfect |
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| Grinding coarse or |
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| I poured mixture into ice cube trays and frozen them. When frozen removed and placed in resealable bag for later use. |
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| Pulse in processor until desired consistency |
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| Basil started to seed! I needed to get making some pesto. |
1 1/2 to 2 cups fresh basil (washed and stems removed)
3 garlic cloves
1/2 cup pine nuts (or walnuts)
1/2 cup light virgin olive oil
salt and pepper to taste
Pecorino Romano cheese
Place all in food processor and pulse until desired consistency. Add more olive oil if necessary.
original 7/7/12 updated 7/23/12
