Fresh Pesto
1 1/2 cups of fresh basil leaves, washed
2 garlic cloves
3 tablespoons of toasted pine nuts
1/4 cup of extra-virgin olive oil (plus extra)
3 tablespoons of freshly grated Parmesan cheese
salt & pepper to taste
Combine basil leaves, garlic, & pine nuts in food processor (or blender, which is what I used since we don't have a food processor...it worked fine). Process until finely chopped. Pour in olive oil and mix until a smooth paste forms. Add the cheese, salt & pepper and mix briefly.
Set aside for atleast 20 minutes to allow flavors to intensify. You can then serve immediately or freeze (my favorite part!). If freezing, place in an airtight container and pour additional olive oil over the top until pesto is completely covered & sealed off from air.
You can store it in the refrigerator for up to a week & in the freezer for up to 6 months.
Super easy & super yummy...enjoy!
1 comment:
Kenny and I use Pecans in our pesto. We didn't want to pay the price of the pine nuts and had pecans in our freezer to use. Still tasted the same in my opinion!
Hope you and Chris are doing well!
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