YIELDS | 2-6 SERVINGS
PREP TIME | 10 MINS
COOK TIME | 0 MINS
I grow loads of basil every year just so I can make Pesto. It is great on pasta or spoon it over grilled fish, chicken or vegetables for a forkful of heaven. Make extra to freeze and use when the temperature dips as a reminder that summer is just around the corner.
• 2 cups packed, fresh basil leaves (no stems)
• 2 tablespoons pine nuts, walnuts or hulled sunflower seeds, optional
• 2 large cloves garlic, coarsely chopped
• 1⁄2 cup extra-virgin olive oil, plus more if necessary
• 1⁄2 cup freshly grated parmesan cheese or Romano pecorino
1. Combine basil leaves, nuts or sunflower seeds and garlic in a food processor or high speed blender and process for about 1 minute or until a paste forms.
2. With the processor running, slowly drizzle in the oil until the mixture is creamy.
3. Keep the machine running, add the cheese and process for about 5-10 seconds or until the cheese is mixed through.
4. Toss with your favorite pasta. Refrigerate or freeze the leftovers.
Can be made one day ahead. Top with 1/4 inch olive oil to keep from browning.