My basil plants are growing like a weed this summer so it's time to make a big batch of pesto. I stick this goodness on just about anything- pasta, potatoes, grilled bread, chicken, beef, fish...you name it. It's a great condiment to have sitting in the fridge. I have kept this recipe for up to 2 weeks in the fridge and it still taste great.
2 cups fresh basil leaves (packed cups)
2 cloves of garlic
1/4 cup pine nuts
1 cup olive oil
1/2 cup Parmesan cheese
Salt and pepper to taste
Put everything into a food processor and puree until smooth.
Note: I have omitted the pine nuts before because I have some friends with nut allergies and it still tastes great. If you do this, only add 3/4 cup olive oil and a little bit more parm.
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