Fresh Basil Pesto Recipe
Simple. Delicious. Simply Delish.
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts (i usually use walnuts…)
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) 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 si
des 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.
Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.
Yield: Makes 1 cup.
1 clove elephant garlic, chopped finely
4 medium sized tomatoes, chopped
handful of basil, julienne sliced
dash of salt
Chevre Goat Cheese
Slice and toast a baguette under the broiler with little butter, then spread thickly with goat
cheese. Mix by hand the garlic, tomatoes, basil and salt. Place generously on top of the
Baguette and serve. A delicious summer appetizer.