I’d be lying if I said I didn’t eat a spoonful (or three) of this when it was finished…and in the middle of the process. Pesto is super easy and so yummy. It’s a perfect summer recipe since basil is everywhere you turn at this point.
I followed a really basic recipe from the Food Network and just added a ton of garlic. I looked through a few recipes and most of the ratios were the same, though some used walnuts instead of or along with pine nuts. I chose to stick with the traditional and use pine nuts and my lovely aunt supplied a giant bouquet of basil.
4 cups packed basil (stripped from the stem)
5 cloves garlic
1/2 cup pine nuts
1 cup olive oil
1 teaspoon salt
1 teaspoon freshly ground pepper
3/4-1 cup freshly grated parmesan cheese
- In a food processor, combine the garlic cloves and pine nuts. Process for about 15 seconds or until well ground. Add the basil leaves, salt, and pepper and process. While the processor is running, pour in the olive oil until the mixture is thoroughly pureed. Add the parmesan and puree for a minute. At this point, if the mixture appears too thin, add more cheese. Alternately, if the mixture appears too thick, add more oil.
- Use immediately or store in the refrigerator with a film of olive oil on top to protect the pesto from the air. If the pesto is exposed to the air while being stored, it will turn brown.
Pasta, sandwiches, marinades…the list can go on. Enjoy!